Jamaican Jerk Chicken W/ Caribbean Salsa

This is a recipe that I have adapted from an appetizer that I had learned while working for a five diamond catering service in Chicago. They would put the chicken on fresh baked crostinis topped with the salsa, but I prefer it as a meal over yellow rice.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2  lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips
• 32  ounces  jamaican  jerk sauce (or make your own!)
• 4  ripe avocados
• 1  poblano pepper
• 1  mango
• 1  papaya
• 4  kiwi fruits
• 1  lime
• 1⁄2 cup spiced rum
• 1  teaspoon sea salt
• 1  tablespoon paprika (I prefer Szeged brand)
• 1⁄4 cup sour cream
• 1 (32 ounce) package yellow rice (I prefer Mahatma brand)

Directions

1. Marinade the chicken strips in the jerk sauce for at least one hour.
2. Peel, pit and roughly dice avocado.
3. Peel and dice papaya, mango and kiwis.
4. Mince the poblano pepper.
5. Mash avocado with the juice of the whole lime,salt, paprika and sour cream to your desire (I prefer chunky but some prefer smooth).
6. Gently fold in papaya, mango, kiwi and poblano pepper.
7. Add spiced rum gently but thoroughly, cover airtight and chill for at least one hour, but over night is best. (Here's a hint - if chilling in a sealable container, place plastic wrap directly on top of the salsa to prevent air from browning the avocado.).
8. Bake chicken with the marinade in a glass dish covered with foil (make a few slits in foil for best results) at 300 degrees for 30 - 45 minutes making sure the chicken reaches an internal temperature of 165 degrees.
9. Make rice per package instructions.
10. To plate up with beautiful presentation, spoon rice onto middle of plate, place 5 chicken strips over rice in a star formation, topped with a healthy spoonful of the salsa.