Island Mojito Chicken And Rice With Salsa Tropicale Recipes

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE

Steps:

• 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.
• 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.
• Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
• Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
• Toss in remaining ingredients EXCEPT WATER and saute for one minute.
• Add water, stir and cover tightly.
• 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.
• Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.
• In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
• 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.
• To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.
• Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.

CHICKEN WITH RICE AND SALSA

Steps:

• heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
• remove onion mixture from pan and saute chicken pieces just to brown a little.
• add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
• add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

ISLAND LIME CHICKEN AND RICE

Steps:

• Brown chicken well in oil in 12-inch skillet over medium heat; season with salt and pepper. Combine corn syrup, lime peel, lime juice and rum flavoring; pour over chicken. Reduce heat, cover and cook over low heat until chicken is tender, 20 to 25 minutes.
• While chicken is cooking, bring broth to a boil in medium saucepan. Stir in contents of rice and seasoning packets; bring to a boil. Cover tightly; cook over low heat until all liquid is absorbed, about 25 minutes.
• Remove from heat; stir in cashews. Remove chicken from skillet; keep warm. Remove excess fat from pan drippings with paper toweling. Bring pan drippings to a boil; cook, stirring constantly, until reduced to glaze consistency. Arrange rice and chicken on serving platter. Spoon glaze over chicken.

ISLAND CHICKEN AND RICE

Steps:

• Sprinkle chicken with salt, pepper and cornstarch.
• In large skillet, cook chicken and onion in oil until chicken is lightly browned.
• Combine reserved juice, soy sauce, vinegar and cornstarch.
• Add to chicken mixture.
• Cook, stirring until clear and thickened.
• Add peaches, bell peppers and tomatoes.
• Simmer for 5 minutes or until bell peppers are tender-crisp.
• Serve over hot rice.
• Sprinkle with almonds.

MOJITO CHICKEN WITH PLANTAIN FRIED RICE

Steps:

• In large sealable plastic bag, place olive oil, 3 tablespoons lime juice, lime zest, garlic, jalapeno and ginger. Add chicken and marinate in refrigerator at least 30 minutes.
• Meanwhile, in medium saucepan over medium high heat, place coconut milk and chicken broth. Bring to a boil and add remaining 1/4 cup lime juice and salt. Stir in rice, cover, reduce heat and cook 30-50 minutes, until done.(You might start with the lowest amount of liquids, cooking time varies).
• Remove chicken from marinade and discard marinade. Sprinkle chicken on both sides with jerk seasoning and place on broiler pan. Place under hot broiler about 8 inches from heat.
• Cook about 8 minutes per side or until internal temperature reaches 165°F.
• While chicken cooks, in medium skillet over medium high heat, place 2 tablespoons of the cooking oil. Peel plantains and cut in 1/2 inch thick slices. Fry in hot oil about 1-1/2 minutes per side, pushing down with back of spatula to flatten. When browned, remove from pan and drain on paper towels. Cut each slice into quarters, leaving a few whole for garnish.
• Heat remaining 2 tablespoons oil in skillet. Add green onions and cook until soft. Stir in cooked rice, pineapple and soy sauce. Add chopped mint and cut plantains.
• Place rice and chicken on serving dish, top with reserved fried plantains. Pour some of the Lime-Coconut Sauce over top and pass remainder in a small bowl. Garnish with lime slices, toasted coconut, red peppers, and mint sprigs. Enjoy!
• Lime-Coconut Sauce: In small saucepan, place unsweetened coconut milk, brown sugar, grated lime zest, dark rum, fresh lime juice and kosher salt. Place over medium high heat and stir until hot.