Caribbean Chicken with California Avocado-Mango Salsa

Caribbean Chicken with California Avocado-Mango Salsa Recipe

Region / culture: Caribbean | Preparation time: 24 hours | Cooking time: 30 minutes | Servings: 12

Introduction

Caribbean Chicken with California Avocado-Mango Salsa is a flavorful and vibrant dish that combines the bold flavors of the Caribbean with the creamy richness of California avocados. This dish is perfect for a special occasion or a weeknight dinner that will impress your family and friends.

History

This recipe draws inspiration from the vibrant and diverse culinary traditions of the Caribbean islands, where bold spices and fresh ingredients are used to create delicious and memorable dishes. The addition of California avocados and mangoes adds a creamy and sweet element to the dish, balancing out the heat and spice of the Caribbean flavors.

Ingredients

12 whole boneless chicken breasts with skin, 10 to 12 oz (340 g) each
cilantro sprigs as needed for garnish
Sliced california avocado as needed for garnish

Caribbean dry rub

0.75 cup brown sugar
0.5 cup kosher or sea salt
0.25 cup dried thyme leaves
2 tsp ground allspice
2 tsp dried scotch bonnet chiles (or habaneros)
2 tsp garlic granules
1 tsp ground cloves

Caribbean marinade

1 cup fresh lime juice
0.5 cup fresh orange juice
0.5 cup finely chopped shallots
0.33 cup Caribbean dry rub
1.5 cup olive oil

Ginger-coconut rice

2.75 cup jasmine rice
2 tbsp melted butter
2 tbsp finely chopped ginger
1 tbsp finely chopped garlic
3 cup chicken stock
0.5 cup coconut milk

Spicy black bean broth

1.5 oz (43 g) diced bacon
1 tbsp olive oil
3 tbsp 0.25 inch diced carrots
0.5 cup dried black beans that have been soaked
2 qt (1.89 liter) chicken stock
1 tsp Caribbean dry rub
0.5 tsp dried scotch bonnet chiles
1 cup fresh orange juice

California avocado cream

1 diced california avocado (8 oz (227 g))
0.5 cup sour cream
0.25 cup fresh lime juice
1.5 tbsp chopped cilantro
2 tsp finely chopped lime zest

California avocado-mango salsa

1 diced mango (12 oz (340 g))
2 diced california avocados (1 lb (454 g))
0.33 cup diced red onion
0.25 cup chopped cilantro
2 tbsp fresh orange juice
2 tbsp fresh lime juice
2 tsp finely chopped orange zest

How to prepare

Caribbean dry rub

Thoroughly mix the ingredients for the rub.
Yield: 2 cups.

Caribbean marinade

Thoroughly mix the juices, shallots, and Caribbean dry rub.
Whisk in the olive oil.
Yield: 1 qt (946 ml).

Ginger-coconut rice

Thoroughly mix the jasmine rice, melted butter, finely chopped ginger, and finely chopped garlic in a large pot with a cover; reserve.
Heat the chicken stock and coconut milk.
Pour the mixture over the rice and cover.
Bake in a convection oven or conventional oven until the rice is tender and the liquid is absorbed, 20 to 30 minutes.
Yield: 2.25 qt (2.13 liters).

Spicy black bean broth

Sauté the diced bacon in olive oil until lightly browned, about 5 minutes.
Stir in the diced carrots.
Add 0.5 cup of dried black beans that have been soaked, chicken stock, Caribbean dry rub, and Scotch bonnet chiles.
Simmer, uncovered, stirring occasionally, for 1 hour (add boiling water if the liquid reduces too fast).
Stir in the orange juice and simmer until the beans are very tender, 0.5 to 1 hour more.
The mixture should have reduced by about half.
Puree the mixture and strain, discarding solids.
There should be 2 cups; add chicken stock or reduce if necessary.
Yield: 2 cups.

California avocado cream

Puree the diced California avocado, sour cream, lime juice, cilantro, and lime zest.
Yield: 1.5 cups.

California avocado-mango salsa

Fold together the mango, avocados, red onion, cilantro, orange juice, lime juice, and finely chopped orange zest.
Yield: 3 cups.

Chicken

Loosen the skin on each breast and rub 1 tsp of Caribbean dry rub into the flesh under the skin.
Pour the Caribbean marinade over the breasts and marinate for 18 to 24 hours.

Per order

Season 1 breast with 1 tsp of Caribbean dry rub.
Grill the chicken on an indoor or outdoor grill, turning and basting frequently with the reserved marinade until the chicken is firm to the touch, about 12 minutes.
Meanwhile, lightly press 0.75 cup of hot rice into a cylindrical mold and unmold the rice in the center of the serving plate.
Pour about 2.5 tbsp of spicy black bean broth around the rice.
Dot 2 tbsp of California avocado cream on the plate.
When the chicken is done, place it on top of the rice.
Top with 0.25 cup of California avocado-mango salsa.
Garnish with sliced avocado and cilantro.

Variations

Substitute the chicken breasts with boneless chicken thighs for a different texture and flavor.
Add diced bell peppers or jalapenos to the California avocado-mango salsa for an extra kick of heat.
Use quinoa or cauliflower rice instead of jasmine rice for a lower-carb option.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 18 to 24 hours to allow the flavors to fully penetrate the meat.

- Baste the chicken frequently while grilling to ensure it stays moist and flavorful.

- Use a cylindrical mold to shape the rice for a visually appealing presentation.

- Garnish the dish with fresh cilantro and sliced avocado for a pop of color and freshness.

Serving Suggestions

Serve the Caribbean Chicken with California Avocado-Mango Salsa with a side of fresh salad or grilled vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling, marinating, sautéing, and pureeing are the main cooking techniques used in this recipe to create layers of flavor and texture.

Ingredient Substitutions

Substitute habaneros with jalapenos for a milder heat level.

- Use regular oranges instead of blood oranges for the spicy black bean broth.

- Replace sour cream with Greek yogurt for a lighter avocado cream.

Make Ahead Tips

You can marinate the chicken and prepare the California avocado-mango salsa ahead of time to save time on the day of serving. Store them in airtight containers in the refrigerator until ready to use.

Presentation Ideas

Plate the Caribbean Chicken with California Avocado-Mango Salsa by placing the grilled chicken on a bed of ginger-coconut rice, drizzling the spicy black bean broth around it, and topping it with the avocado-mango salsa. Garnish with sliced avocado and cilantro for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine, such as a Sauvignon Blanc or a Chardonnay, to complement the bold flavors of the Caribbean spices and the creamy avocado-mango salsa.

Storage and Reheating Instructions

Store any leftover Caribbean Chicken with California Avocado-Mango Salsa in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Caribbean Chicken with California Avocado-Mango Salsa contains approximately 500 calories.

Carbohydrates

Caribbean Chicken with California Avocado-Mango Salsa is a carb-rich dish due to the jasmine rice and black beans. Each serving contains approximately 45 grams of carbohydrates.

Fats

The dish is rich in healthy fats from the California avocados, olive oil, and coconut milk. Each serving contains approximately 20 grams of fats.

Proteins

The main source of protein in this dish comes from the chicken breasts and black beans. Each serving contains approximately 30 grams of protein.

Vitamins and minerals

Caribbean Chicken with California Avocado-Mango Salsa is packed with vitamins and minerals, including vitamin C, vitamin A, potassium, and fiber from the avocados, mangoes, and other fresh ingredients.

Alergens

This recipe contains dairy (sour cream) and tree nuts (coconut milk). It may also contain gluten if the chicken stock used contains gluten. Please check for allergens before preparing this dish.

Summary

Caribbean Chicken with California Avocado-Mango Salsa is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious meal option for any occasion.

Summary

Caribbean Chicken with California Avocado-Mango Salsa is a delicious and nutritious dish that combines the bold flavors of the Caribbean with the creamy richness of California avocados. With a perfect balance of flavors and textures, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Caribbean Chicken with California Avocado-Mango Salsa. It was a warm summer day, and I had invited a few friends over for a backyard barbecue. As I was flipping through my collection of cookbooks, I stumbled upon a page that caught my eye - a colorful picture of juicy grilled chicken topped with a vibrant salsa made of ripe avocados and sweet mangoes.

I had always been curious about Caribbean cuisine, with its bold flavors and exotic ingredients. This recipe seemed like the perfect introduction to this vibrant and flavorful culinary tradition. The combination of juicy chicken marinated in a fragrant blend of spices and herbs, paired with the creamy avocado and tangy mango salsa, promised a symphony of flavors that would delight my taste buds.

Excited to try something new and adventurous, I set out to gather all the ingredients I would need. I made my way to the local market, where I carefully selected the freshest avocados, ripe mangoes, and aromatic herbs and spices. Back in my kitchen, I set to work marinating the chicken in a flavorful blend of Caribbean seasonings, including garlic, ginger, allspice, and thyme. The fragrant aroma that filled the air as I mixed and rubbed the spices into the chicken was intoxicating.

As the chicken marinated, I turned my attention to preparing the avocado-mango salsa. I carefully diced the creamy avocados and sweet mangoes, mixing them with red onions, cilantro, lime juice, and a hint of spicy jalapeno for a kick. The vibrant colors and fresh flavors of the salsa made my mouth water in anticipation of the delicious meal to come.

With the chicken marinated and the salsa prepared, it was time to fire up the grill. The sizzle of the chicken as it hit the hot grates filled me with excitement and anticipation. I watched as the meat slowly cooked to perfection, the spices creating a tantalizing crust on the outside while keeping the inside juicy and tender.

When the chicken was done, I carefully arranged it on a platter and topped each piece with a generous spoonful of the avocado-mango salsa. The bright colors and fresh flavors of the salsa contrasted beautifully with the golden-brown chicken, creating a feast for the eyes as well as the palate.

As my friends gathered around the table, their eyes lit up at the sight of the vibrant dish before them. With eager anticipation, they took their first bites, savoring the juicy chicken and the creamy avocado-mango salsa. The flavors exploded in their mouths, a perfect balance of sweet, savory, and spicy that left them craving more.

As we sat around the table, enjoying this delicious meal together, I couldn't help but feel a sense of pride and satisfaction. This recipe had taken me on a culinary journey to the sunny shores of the Caribbean, and I was grateful for the opportunity to share this taste of paradise with my loved ones.

From that day on, Caribbean Chicken with California Avocado-Mango Salsa became a staple in my cooking repertoire. Whenever I wanted to transport myself to a tropical paradise, or simply treat myself to a flavorful and satisfying meal, I would whip up a batch of this delicious dish. It never failed to bring a smile to my face and warmth to my heart, reminding me of the joy and adventure that can be found in the kitchen.

And so, with each bite of tender chicken and creamy salsa, I am transported back to that warm summer day when I first discovered this recipe, filled with anticipation and excitement for the culinary delights that awaited me. The memories of that day and the many others that followed will always hold a special place in my heart, reminding me of the power of food to bring people together and create lasting memories.