Caribbean Chicken Breast in Golden Papaya Mild Chili Sauce with Coconut Scallion Rice

Instructions

1. 1

   1. In a bowl, combine the chicken with 30 ml (2 tbsp) lime juice, half of the garlic, half of the thyme, the allspice, cumin, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat and sauté half of the onion for 2 to 3 minutes until translucent. Add the rice and stir for 1 minute. Pour in 180 ml (3/4 cup) coconut milk, 180 ml (3/4 cup) water, 2 g (1/4 tsp) salt, and half of the scallions. Bring to a gentle boil, cover, reduce the heat, and cook for 16 to 18 minutes until the liquid is absorbed. Let rest, covered, for 5 minutes.

3. 3

   3. Heat a large skillet over medium-high heat. Add the remaining vegetable oil and sear the chicken breasts for 3 to 4 minutes per side, until nicely browned. Transfer to a plate; they will finish cooking in the sauce.

4. 4

   4. In the same skillet, reduce to medium heat and add the remaining onion, sweet red pepper, mild red chili, ginger, and the remaining garlic. Cook for 4 minutes, stirring, until the vegetables soften.

5. 5

   5. Add 200 g (about 1 1/3 cups) of the papaya and cook for 2 minutes. Pour in the chicken broth, remaining coconut milk, remaining lime juice, remaining thyme, 2 g (1/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Simmer over medium heat for 5 minutes so the papaya softens.

6. 6

   6. Carefully blend the sauce with an immersion blender directly in the skillet, or transfer it to a blender and process until smooth. Return the sauce to the skillet if needed.

7. 7

   7. Add the seared chicken back in along with the remaining 100 g (about 2/3 cup) diced papaya. Cook over medium-low heat for 8 to 10 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F and 74°C.

8. 8

   8. Fluff the rice with a fork and stir in the remaining scallions. Serve the coconut scallion rice on plates, top or accompany with the chicken, and spoon over the golden papaya sauce. Serve hot.