Caribbean Grilled Chicken with Tropical Rice Pilar all recipes


Caribbean Grilled Chicken with Tropical Rice Pilar
Why this recipe works: Getting the most out of chicken breasts and white rice requires the addition of a flavor boost. A quick dip in a marinade made from some favorite Caribbean flavors transforms these humble ingredients into a tasty meal. We use the marinade in three ways here: We toss the chicken and some of the mango with it; we cook the rice with it; and we drizzle a reserved portion over the finished chicken.

Ingredients: serves 4
½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground allspice
¼ teaspoon ground cinnamon salt and pepper
4 boneless, skinless chicken breasts(about 1 ½ pounds)
2 mangos, peeled and cut into 1 ½ inch cubes
1 ½ cup white rice
2 ¼ cups water
¼ cup chopped fresh parsley

Procedures
  1. Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl. Toss ¼ cup marinade mixture with chicken and half of mango pieces (using largest pieces). Thread marinated mango pieces onto four 14 inch metal skewers. Transfer chicken breasts and skewered mango pieces to plate and season with salt and pepper.
  2. Heat additional 3 tablespoons marinade mixture in large saucepan over medium high heat. Add rice and cook, stirring until rice is opaque, about 3 minutes. Add rice and cook, stirring, until rice is opaque, about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes.
  3. Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes  per side (for each). Transfer platter and tent with foil.
  4. Chop remaining mango into small pieces, and toss with rice and parley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

Quick prep tip: Cutting a mango
Once the mango peeled using either a peeler or a sharp paring knife, cut down along each side of the flat pit to remove the flesh. Trim around the pit to remove any remaining flesh.

Smart Shopping Mangos:
Mangos come in a variety of shapes, sizes, and colors. To make sure the mango you’re buying is ripe (or close to being ripe. Look for one with unblemished yellow skin blushed with red. Mangos, which are cultivated in temperate climates all over the world, are in season from May to September.

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