Caribbean Roasted Chicken with Smoky Mango Sauce and Coconut Red Beans Rice

Instructions

1. 1

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

2. 2

   2. In a large bowl, mix the chicken with half of the minced garlic, 30 ml (2 tbsp) lime juice, lime zest, half of the thyme, 2 g (1 tsp) smoked paprika, cumin, cinnamon, allspice, 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) olive oil. Let it marinate for 15 minutes while you prepare the rest.

3. 3

   3. Place the chicken on a baking tray or oven-safe skillet, skin side up. Roast for 30 to 35 minutes at 220 °C / 425 °F, until golden and fully cooked.

4. 4

   4. While the chicken roasts, make the sauce. Heat 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Sauté half of the red onion for 2 to 3 minutes. Add the remaining garlic, habanero, and the remaining smoked paprika, and cook for 30 seconds.

5. 5

   5. Stir in the mango, apple cider vinegar, honey, the remaining 15 ml (1 tbsp) lime juice, 2 g (1/2 tsp) salt, the rest of the black pepper, and 60 ml (1/4 cup) of the measured water. Cook for 6 to 8 minutes, lightly mashing the mango until you get a thick, glossy sauce. Keep warm.

6. 6

   6. For the rice, heat a medium pot over medium heat and add the rinsed rice, remaining red onion, red beans, coconut milk, the remaining 120 ml (1/2 cup) water, the rest of the thyme, scallions, bay leaf, and 2 g (1/4 tsp) salt. Stir once and bring to a boil.

7. 7

   7. Once boiling, reduce the heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.

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   8. Serve a portion of coconut beans rice on each plate, place the roasted chicken on top or alongside, and finish with the smoky mango sauce. If desired, spoon a little of the chicken pan juices over the rice for extra flavor.