Mojito Chicken With Plantain Fried Rice Recipes

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MOJITO CHICKEN WITH PLANTAIN FRIED RICE



Mojito Chicken With Plantain Fried Rice image

Submitted by Diane Sparrow, Osage, IA, a 2009 Finalist in the National Chicken Cooking contest put on by the National Chicken Council, representing the West North Central region. Yum!

Provided by Sharon123

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 27

4 boneless skinless chicken breasts
1/4 cup olive oil
3 tablespoons fresh lime juice, plus 1/4 cup divided
2 teaspoons lime zest
3 garlic cloves, minced
1 jalapeno, seeded and finely minced
1 tablespoon grated fresh ginger
3/4-1 cup unsweetened coconut milk (with the broth to equal 2 cups)
1 -1 1/4 cup chicken broth (with the milk to equal 2 cups)
1/2 teaspoon kosher salt
1 cup jasmine rice
2 tablespoons jerk seasoning
4 tablespoons cooking oil, divided
2 medium ripe plantains
1 bunch green onion, chopped
1 cup chopped fresh pineapple
2 tablespoons soy sauce
1/4 cup chopped of fresh mint
3/4 cup unsweetened coconut milk
2 tablespoons brown sugar, 1 tablespoon grated lime zest
2 tablespoons dark rum
1/4 cup fresh lime juice
1/2 teaspoon kosher salt
lime slice
mint sprig
toasted coconut
1 small red Thai peppers or 1 small other hot red pepper

Steps:

  • In large sealable plastic bag, place olive oil, 3 tablespoons lime juice, lime zest, garlic, jalapeno and ginger. Add chicken and marinate in refrigerator at least 30 minutes.
  • Meanwhile, in medium saucepan over medium high heat, place coconut milk and chicken broth. Bring to a boil and add remaining 1/4 cup lime juice and salt. Stir in rice, cover, reduce heat and cook 30-50 minutes, until done.(You might start with the lowest amount of liquids, cooking time varies).
  • Remove chicken from marinade and discard marinade. Sprinkle chicken on both sides with jerk seasoning and place on broiler pan. Place under hot broiler about 8 inches from heat.
  • Cook about 8 minutes per side or until internal temperature reaches 165°F.
  • While chicken cooks, in medium skillet over medium high heat, place 2 tablespoons of the cooking oil. Peel plantains and cut in 1/2 inch thick slices. Fry in hot oil about 1-1/2 minutes per side, pushing down with back of spatula to flatten. When browned, remove from pan and drain on paper towels. Cut each slice into quarters, leaving a few whole for garnish.
  • Heat remaining 2 tablespoons oil in skillet. Add green onions and cook until soft. Stir in cooked rice, pineapple and soy sauce. Add chopped mint and cut plantains.
  • Place rice and chicken on serving dish, top with reserved fried plantains. Pour some of the Lime-Coconut Sauce over top and pass remainder in a small bowl. Garnish with lime slices, toasted coconut, red peppers, and mint sprigs. Enjoy!
  • Lime-Coconut Sauce: In small saucepan, place unsweetened coconut milk, brown sugar, grated lime zest, dark rum, fresh lime juice and kosher salt. Place over medium high heat and stir until hot.

MOJITO CHICKEN



Mojito Chicken image

A great and tasty summer recipe that combines the tastes of a Mojito and grilled chicken. This comes from the WeightWatchers "Sizzle It' book.

Provided by hpitler

Categories     Chicken Breast

Time 35m

Yield 6 breasts, 6 serving(s)

Number Of Ingredients 12

2 tablespoons lime zest
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons of fresh mint, chopped
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
6 chicken breasts, skinned and boneless
1 lime, cut in wedges
6 mint sprigs

Steps:

  • Combine lime zest, lime juice, orange juice, honey, garlic, cumin, chopped mint, olive oil, and salt in a small bowl.
  • Transfer one half of mixture into a covered container and refrigerate.
  • Transfer the remaining the remainder of the mixture into a gallon size Zip Lock bag and add the chicken.
  • Squeeze out the air from bag and seal.
  • Let chicken marinade for at least 2 hours, or over night.
  • Preheat grill.
  • Remove the chicken from the bag and discard excess marinade.
  • Place chicken on grill and cook for 20-30 minutes, turning occasionally.
  • While chicken is cooking, pour reserved marinade into a small saucepan and bring to boil.
  • Transfer cooked chicken to a platter and spoon hot marinade on top.
  • Garnish with lime wedges and a sprig of mint and serve.

ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE



Island Mojito Chicken and Rice With Salsa Tropicale image

Delicious mojito chicken surrounded by an ocean of tasty rice and topped with a fresh salsa. This is a long recipe with lots of ingredients but it makes an entire meal that will please both company and family. I hope you enjoy this creation I made for RSC8.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 33

2 -2 1/2 lbs chicken breasts (4)
1/2 cup rum
1/2 cup mint, chopped
1/2 cup fresh lime juice
1 tablespoon lime zest (optional)
1/4 cup sugar
1 jalapeno pepper, seeded and minced
1 teaspoon cayenne
2 garlic cloves, minced
1/2 cup onion, diced
2 tablespoons cumin
1/2 teaspoon cinnamon
2 cups water
1 cup rice
1/4 cup green onion, chopped
1/2 cup cilantro, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon cayenne or 1/2 hot pepper, minced
1 teaspoon olive oil
1 tomatoes, seeded and diced
1/2 bell pepper, diced, any color
1/2 ripe plantain, peeled and diced
1 chili pepper, seeded and diced
3 -4 green onions, chopped
1/4 cup cilantro, chopped
1 small orange, peeled and diced
1 lime, juice and zest of
1 teaspoon balsamic vinegar
1 pinch sugar
1 pinch salt
1 pinch pepper
cayenne, may be used for added heat

Steps:

  • Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.
  • At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.
  • Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
  • Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
  • Toss in remaining ingredients EXCEPT WATER and saute for one minute.
  • Add water, stir and cover tightly.
  • Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.
  • Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.
  • In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
  • Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature.
  • To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.
  • Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.

Nutrition Facts : Calories 790, Fat 23.7, SaturatedFat 6.5, Cholesterol 145.3, Sodium 785, Carbohydrate 74.8, Fiber 5.2, Sugar 22.1, Protein 53.6

MOJITO CHICKEN



Mojito Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 24

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper

Steps:

  • Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
  • Preheat oven to 300 degrees F.
  • Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
  • In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
  • Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
  • When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
  • Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
  • Combine all ingredients in mixing bowl.
  • In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

SHEET PAN MOJO CHICKEN AND PLANTAINS



Sheet Pan Mojo Chicken and Plantains image

Inspired by the mouthwatering Cuban mojo marinade, we blended together a mix of orange juice, lime juice, jalapeno, garlic, herbs and olive oil. (Sweet oranges add a burst of flavor and stand in for the sour oranges typically used.) Use it to marinate chicken thighs and set some aside to drizzle all over perfectly roasted chicken and plantains.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup fresh orange juice, plus 1 orange sliced into rounds
2 tablespoons fresh lime juice (from 1 to 2 limes)
5 cloves garlic (2 smashed, 3 minced)
1/2 jalapeno pepper, seeded
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh mint, plus more for topping
1/2 cup fresh parsley, plus more for topping
8 small skin-on, bone-in chicken thighs (about 3 pounds)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 green-yellow plantains, peeled and cut into 1 1/2-inch pieces
1 large red onion, cut through the root into wedges

Steps:

  • Combine the orange juice, lime juice, smashed garlic, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in 1/2 cup olive oil. Remove 1/4 cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate.
  • Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved 1/4 cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours.
  • Preheat the oven to 450˚ F. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion.
  • Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices.
  • Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

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