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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time. | 2. At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking. | 3. Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,. | 4. Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges. | 5. Toss in remaining ingredients EXCEPT WATER and saute for one minute. | 6. Add water, stir and cover tightly. | 7. Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender. | 8. Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl. | 9. In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired. | 10. Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature. | 11. To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken. | 12. Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2 - 2 1/2			0.0	0.0	0.0	0.0
rum	1/2	cup		-	-	-	-
mint	1/2	cup	chopped	20.064	3.835	1.5002	0.3329
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
lime zest	1	tablespoon		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
jalapeno pepper	1		seeded minced	1.6312	0.3656	0.0512	0.0208
cayenne	1	teaspoon		5.724	1.0193	0.2162	0.3109
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
cinnamon	1/2	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
garlic clove	1		minced	8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
cayenne	1	teaspoon	minced	5.724	1.0193	0.2162	0.3109
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
tomato	1		seeded diced	40.2099	8.6898	1.9658	0.4468
bell pepper	1/2		diced	14.9	3.4568	0.6407	0.1267
plantain	1/2		ripe peeled diced	109.19	28.5416	1.1635	0.3312
chili pepper	1		seeded diced	1.25	0.2956	0.0625	0.0062
green onion	3 -4		chopped	4.7925	1.0188	0.1722	0.0834
cilantro	1/4	cup	chopped	1.84	0.2936	0.1704	0.0416
orange	1		peeled diced	45.12	11.28	0.9024	0.1152
lime juice zest	1		juice	-	-	-	-
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
sugar	1	pinch		201.495	50.398999999999994	0.0	0.0
salt	1	pinch		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
cayenne			used	5.724	1.0193	0.2162	0.3109

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.