Caribbean Chicken with Guava Mild Chili Mojo and Toasted Coconut Pumpkin Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a bowl, toss the chicken with 1 tablespoon coconut oil, 1 teaspoon salt, black pepper, cumin, smoked paprika, cinnamon, and 4 minced garlic cloves. Let it rest for 10 minutes while you prepare the remaining components.

3. 3

   For the mojo, combine the guava puree, lime juice, apple cider vinegar, honey, mild red chili, half of the red onion, 2 minced garlic cloves, 1 teaspoon thyme leaves, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring, until slightly thickened. Set aside.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the remaining tablespoon of coconut oil. Sear the chicken for 2 to 3 minutes per side until lightly browned.

5. 5

   Transfer the skillet to the oven and roast the chicken for 12 to 15 minutes at 220 °C / 425 °F, or until fully cooked through. Remove from the oven and brush or spoon over some of the guava mojo.

6. 6

   While the chicken roasts, make the rice. In a medium pot, toast the shredded coconut over medium heat for 1 to 2 minutes until lightly golden. Add the jasmine rice, pumpkin, remaining red onion, and 1 teaspoon thyme leaves; cook for 1 minute, stirring.

7. 7

   Pour in the coconut milk, hot water, and remaining 1/4 teaspoon salt. Once gently simmering, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed.

8. 8

   Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and fold in the scallions and lime zest.

9. 9

   Serve the toasted coconut pumpkin rice as the base, top with the chicken, and finish with the remaining guava mojo. Garnish with extra thyme leaves if desired.