Caribbean Chicken Breasts in Spiced Soursop Sauce with Coconut Rice and Sweet Peppers

Instructions

1. 1

   Season the chicken breasts with 4 g (3/4 tsp) salt, black pepper, sweet paprika, dried thyme, ground cinnamon, and red pepper flakes if using. Rub well to coat both sides.

2. 2

   In a large skillet or shallow pot, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely colored. Transfer to a plate; it does not need to be fully cooked yet.

3. 3

   In the same skillet, add the remaining vegetable oil. Sauté the red onion, half of the garlic, and half of the ginger for 2 minutes. Add the red bell pepper and yellow bell pepper, and cook 3 more minutes until tender but still vibrant. Remove half of the peppers to use later as garnish.

4. 4

   Add the soursop pulp, 240 ml (1 cup) coconut milk, 120 ml (1/2 cup) chicken broth, brown sugar, and the remaining 4 g (3/4 tsp) salt to the skillet. Cook over medium heat for 4 to 5 minutes, stirring, until the sauce is fragrant and slightly thickened.

5. 5

   Return the chicken to the skillet along with any juices from the plate. Partially cover and cook over medium-low heat for 10 to 12 minutes, until the chicken reaches a safe internal temperature of 165°F/74°C.

6. 6

   Meanwhile, make the rice. In a medium saucepan, combine the jasmine rice, the remaining 160 ml (2/3 cup) coconut milk, the remaining 120 ml (1/2 cup) chicken broth, the rest of the garlic, and the rest of the ginger. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes.

7. 7

   Turn off the heat under the rice and let it rest, covered, for 5 minutes. Fluff with a fork and mix in the scallions and half of the fresh cilantro.

8. 8

   When the chicken is done, add the lime juice to the sauce and adjust salt if needed. Cook 1 more minute to bring the flavors together.

9. 9

   Serve a bed of coconut rice on each plate. Top with the chicken and plenty of soursop sauce, then finish with the reserved peppers and the remaining fresh cilantro.

10. 10

    If you prefer an oven finish, you can transfer the seared chicken to a baking dish and finish it covered with the sauce at 375°F/190°C for 8 to 10 minutes, again checking that the center reaches 165°F/74°C.