Caribbean Chicken Breasts in Spiced Papaya Sauce with Green Coconut Rice

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Season the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the dried thyme, and 1 tablespoon of lime juice.

2. 2

   Heat 1 tablespoon vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden. Transfer the skillet to the oven and cook at 200 °C / 400 °F for 10 to 12 minutes, or until the center is fully cooked. Remove and set aside.

3. 3

   While the chicken cooks, place the jasmine rice, coconut milk, water, 1/2 teaspoon salt, and the white part of the scallions in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 minutes.

4. 4

   Turn off the heat for the rice and let it rest, covered, for 10 minutes. Then fold in the green bell pepper and the green part of the scallions with a fork to fluff the grains.

5. 5

   For the sauce, heat the remaining 1 tablespoon vegetable oil in another skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the garlic and ginger and cook 1 minute more.

6. 6

   Add the papaya, remaining lime juice, brown sugar, ground cinnamon, ground allspice, red pepper flakes if using, 1/4 teaspoon salt, and the remaining black pepper. Cook for 5 to 6 minutes, stirring, until the papaya is very soft.

7. 7

   Blend the papaya mixture until smooth. Return it to the skillet and cook over low heat for 2 minutes to thicken slightly.

8. 8

   Slice the chicken breasts or leave them whole, then coat them with the papaya sauce.

9. 9

   Serve the green coconut rice as the base and top with the chicken and plenty of sauce. Adjust salt if needed and serve hot.