Bowl of rice with chicken, plantains and pikliz
Lovers of spicy food will be delighted by this combination, which features pikliz, a Haitian condiment made with pickled vegetables served as a garnish. The plantain, also included in this recipe, should be very ripe (it will have darkened slightly and be sweeter).
Ingredients · Servings 4 s
- 170 g (2 cups) of green cabbage, thinly sliced with a mandoline
- 2 green onions, cut into a fine julienne
- 1 carrot, cut into a fine julienne
- 1 red bell pepper, deseeded and cut into thin strips
- 1 small Scotch Bonnet chili pepper, deseeded and finely chopped
- 45 ml (3 tbsp) white vinegar
- 2.5 ml (1/2 tsp) of salt
- 1 small onion, finely chopped
- 30 ml (2 tbsp) of vegetable oil
- 1 can (398 ml/14 oz) of kidney beans, rinsed and drained
- 500 ml (2 cups) of chicken broth
- 200 g (1 cup) of long grain white rice, rinsed and drained
- 1 clove
- 1 sprig of fresh thyme
- 60 ml (1/4 cup) of mayonnaise
- 10 ml (2 tsp) of lime juice
- 2 ripe plantains, cut into 1 cm (1/2 in) thick diagonal slices (see note)
- 45 ml (3 tbsp) of vegetable oil
- 450 g (1 lb) chicken breast cutlets
- 5 ml (1 tsp) sweet paprika
- 15 g (1/2 cup) of coriander leaves
- Lime wedges, for serving
Method · 1 h 30 min
- In a bowl, mix all the ingredients. Let it macerate while you continue with the recipe.
- In a saucepan over medium heat, soften the onion in the oil. Add the beans and cook for 1 minute, stirring. Pour in the stock. Bring to a boil. Add the rice in a steady stream, then the clove and thyme. Season with salt and pepper. Cover and simmer over low heat for 15 to 20 minutes. Fluff the rice with a fork. Remove the clove and thyme. Cover and let rest off the heat.
- In a small bowl, mix the ingredients. Season with salt and pepper. Set aside.
- Meanwhile, in a large non-stick frying pan over medium-high heat, brown the plantains in 30 ml (2 tbsp) of the oil on both sides. Season with salt and pepper. Set aside on a plate lined with paper towels.
- Sprinkle the cutlets with paprika. Season with salt and pepper. In the same pan over high heat, brown the meat for 2 minutes on each side in the remaining oil. On a work surface, slice the cutlets.
- Divide the rice among bowls. Top with pikliz, plantains, chicken, cilantro, and lime mayonnaise. Serve with lime wedges.
Published in RICARDO Magazine Volume 18 number 3.
Nut-free
Sans lactose
Sans gluten
