Caribbean Chicken with California Avocado-Mango Salsa

RH Staff

From: Chef/owner John Howie, Seastar, Seattle, for the California Avocado Commission. Yield: 12 servings.

12 whole boneless chicken breasts with skin, 10-12 oz. each

CARIBBEAN DRY RUB (YIELDS 2 CUPS):
3/4 cup brown sugar
1/2 cup kosher or sea salt
1/4 cup dried thyme leaves
2 tsp. ground allspice
2 tsp. dried Scotch bonnet chiles (or habaneros)
2 tsp. garlic granules 1 tsp. ground cloves

CARIBBEAN MARINADE (YIELDS 1 QT.):
1 cup fresh lime juice
1/2 cup fresh orange juice
1/2 cup finely chopped shallots
1/3 cup Caribbean Dry Rub
1 1/2 cups oil

GINGER-COCONUT RICE (YIELDS 2 1/4 QT.):
2 3/4 cups jasmine rice
2 Tbsp. melted butter
2 Tbsp. finely chopped ginger
1 Tbsp. finely chopped garlic
3 cups chicken stock
1/2 cup coconut milk

SPICY BLACK BEAN BROTH (YIELDS 2 CUPS):
1/2 oz. diced bacon
1 Tbsp. olive oil
3 Tbsp. 1/4" diced carrots
1/2 cup dried black beans
2 qt. chicken stock
1 tsp. Caribbean dry rub
1/2 tsp. dried Scotch bonnet chiles
1 cup fresh orange juice if needed, chicken stock

CALIFORNIA AVOCADO CREAM (YIELDS 1 1/2 CUPS):
1 diced California avocado (8 oz.)
1/2 cup sour cream
1/4 cup fresh lime juice
1 1/2 Tbsp. chopped cilantro
2 tsp. finely chopped lemon zest

AVOCADO-MANGO SALSA (YIELDS 3 CUPS):
1 diced mango (12 oz.)
2 diced California avocados (1 lb.)
1/3 cup diced red onion
1/4 cup chopped cilantro
2 Tbsp. fresh orange juice
2 Tbsp. fresh lime juice
2 tsp. finely chopped orange zest

For Caribbean dry rub: Thoroughly mix ingredients.

For Caribbean marinade: Thoroughly mix lime juice, orange juice, shallots, and 1/3 cup Caribbean dry rub. Whisk in the olive oil.

For ginger-coconut rice: Thoroughly mix jasmine rice, melted butter, chopped ginger and chopped garlic in large pot with cover. Reserve. Heat 3 cups chicken stock with the coconut milk. Pour over rice; cover. Bake in conventional or convection oven until rice is tender and liquid is absorbed, about 20-30 minutes.

For spicy black bean broth: Saute bacon in olive oil until lightly browned, about 5 minutes. Stir in 3 Tbsp. 1/4" diced carrots. Add dried black beans that have been soaked in 2 qt. chicken stock, 1 tsp.

Caribbean dry rub and the dried Scotch bonnet chiles. Simmer, uncovered, stirring occasionally for 1 hour. (Add boiling water if liquid reduces too fast.) Stir in fresh orange juice; simmer until beans are very tender, 1/2 to 1 hour longer. Mixture should have reduced by half. Puree mixture; strain, discarding solids. There should be 2 cups broth. Add chicken stock, or reduce, as necessary.

For California Avocado cream: Puree 1 diced California avocado, sour cream, lime juice, chopped cilantro and lime zest.

Fold together diced mango, diced California avocados, diced red onion, chopped cilantro, fresh orange and lime juices and orange zest.

For salsa: Loosen skin on each chicken breast. Rub 1 tsp. Caribbean dry rub into flesh under skin. Pour Caribbean marinade over chicken breasts; marinate 18-24 hours in the refrigerator.

For chicken: Season one chicken breast with 1 tsp. Caribbean dry rub. Grill on an indoor or outdoor grill, turning and basting frequently with reserved marinade until chicken grilled outdoors is firm to the touch, about 12 minutes.

Per order: Meanwhile, lightly press 3/4 cup hot rice into a cylindrical mold; unmold rice in center of serving plate. Pour about 2-2 1/2 Tbsp. spicy black bean broth around rice. Dot 2 Tbsp. California avocado cream on the plate. When chicken is done, put it on top of the rice. Top with 1/4 cup California Avocado-Mango Salsa. Garnish with sliced avocado and cilantro.

CALIFORNIA AVOCADO COMMISSION