Caribbean Chicken Breast in Mamey-Lime Sauce with Thyme Black Bean Rice

Instructions

1. 1

   1. Season the chicken breasts with 4 g (3/4 tsp) salt, black pepper, half of the garlic, half of the ginger, and 30 ml (2 tbsp) of the lime juice. Let rest for 10 minutes while you prepare the rest.

2. 2

   2. In a medium saucepan, heat 15 ml (1 tbsp) coconut oil over medium heat. Add half of the red onion and sauté for 2 minutes. Stir in the rice, black beans, 2 g (1 tsp) fresh thyme, bay leaf, 2 g (1/4 tsp) salt, and water. Bring to a boil, then lower the heat, cover, and cook for 18 minutes, until the rice is tender and the liquid is absorbed.

3. 3

   3. While the rice cooks, heat a large skillet over medium-high heat with 15 ml (1 tbsp) coconut oil. Sear the chicken for 4 to 5 minutes per side until nicely golden. Reduce the heat to medium and cook 3 to 4 minutes more, or until the center reaches 165°F (74°C). Remove and keep covered.

4. 4

   4. In the same skillet, add the remaining red onion, sweet pepper, the rest of the garlic, and the rest of the ginger. Cook for 3 minutes over medium heat until fragrant and softened.

5. 5

   5. Add the mamey, coconut milk, remaining lime juice, ground cinnamon, 2 g (1 tsp) fresh thyme, and 2 g (1/4 tsp) salt. Cook over medium-low heat for 5 to 6 minutes until the mamey softens.

6. 6

   6. Carefully blend the mamey mixture until smooth, or use an immersion blender. Return the sauce to the skillet and cook 2 minutes more over low heat so it thickens slightly.

7. 7

   7. In a small separate skillet, cook the ripe plantain slices with the brown sugar over medium heat for 2 to 3 minutes per side until golden and caramelized.

8. 8

   8. Uncover the rice, remove the bay leaf, and fluff with a fork. Mix in the fresh cilantro and remaining thyme.

9. 9

   9. Serve a bed of thyme black bean rice, top with a chicken breast, and spoon over the mamey-lime sauce. Finish with the caramelized plantain slices.