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    You are in: Home / Recipes / Mojito Chicken With Plantain Fried Rice Recipe
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    Mojito Chicken With Plantain Fried Rice

    Mojito Chicken With Plantain Fried Rice. Photo by LifeIsGood

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Sharon123's Note:

    Submitted by Diane Sparrow, Osage, IA, a 2009 Finalist in the National Chicken Cooking contest put on by the National Chicken Council, representing the West North Central region. Yum!

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    Units: US | Metric

    Lime-Coconut Sauce



    1. 1
      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.
    2. 2
      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).
    3. 3
      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.
    4. 4
      Cook about 8 minutes per side or until internal temperature reaches 165°F.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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!
    8. 8
      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.

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    Ratings & Reviews:

    • on August 06, 2013


      Yum, this was delish! I made this for my family that was visiting and everyone loved it - young and old. Although the rice was very good, I can see myself making just the chicken by itself - it was moist and flavorful. A bit involved to make, but worth the effort. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2013


      This was delicious and I loved the fact that it was an entire meal, saving me from having to come up with sides or 'what should I serve with this?' The chicken was moist and flavourful, the rice delightful, and the lime rum sauce got everyone's attention. Thanks for a great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2010

      Just wanted to comment on DOC Jan's comment about the rice being mushy. The ingredients list is a little tricky to follow in this part, but I believe you are supposed to use 3/4 to 1 C coconut milk and 1 to 1.25 C broth--2C total depending on your taste. Coconut milk is thick; I make a similar rice dish and always find the proportion of water to be a bit tricky. Also when it's done it doesn't look done because there is coconut oil on the top. I tilt the pan and if only a tiny bit of water shows I turn off the heat and let it sit on the burner, covered, for 15 minutes or so. It can sit for an hour and still be hot. I will be trying this recipe soon, sounds fantastic!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Mojito Chicken With Plantain Fried Rice

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 923.6
    Calories from Fat 444
    Total Fat 49.3 g
    Saturated Fat 20.6 g
    Cholesterol 75.5 mg
    Sodium 1290.5 mg
    Total Carbohydrate 87.7 g
    Dietary Fiber 5.4 g
    Sugars 25.8 g
    Protein 34.5 g

    The following items or measurements are not included:

    lime zest


    Thai peppers

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