Ingredients Jump to Instructions ↓

  1. 2 -2 1/2 lbs chicken breasts (4)

  2. 1/2 cup rum

  3. 1/2 cup mint , chopped

  4. 1/2 cup fresh lime juice

  5. 1 tablespoon lime zest

  6. 1/4 cup sugar

  7. 1 jalapeno pepper, seeded and minced

  8. 1 teaspoon cayenne

  9. 2 garlic cloves , minced

  10. 1/2 cup onion , diced

  11. 2 tablespoons cumin

  12. 1/2 teaspoon cinnamon

  13. 2 cups water

  14. 1 cup rice

  15. 1/4 cup green onion , chopped

  16. 1/2 cup cilantro , chopped

  17. 1 garlic clove , minced

  18. 1 teaspoon salt

  19. 1 teaspoon cayenne or 1/2 hot pepper, minced

  20. 1 teaspoon olive oil

  21. 1 tomato , seeded and diced

  22. 1/2 bell pepper , diced, any color 1/2 ripe plantain , peeled and diced

  23. 1 chili pepper , seeded and diced

  24. 3 -4 green onions , chopped

  25. 1/4 cup cilantro , chopped

  26. 1 small orange , peeled and diced

  27. 1 lime, juice and zest of

  28. 1 teaspoon balsamic vinegar

  29. 1 pinch sugar

  30. 1 pinch salt

  31. 1 pinch pepper

  32. cayenne , may be used for added heat

Instructions Jump to Ingredients ↑

  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.


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