Caribbean Chicken with California Avocado-Mango Salsa

Ingredients

 * 12 whole boneless chicken breasts with skin, 10 to 12 ounces each
 * cilantro sprigs as needed for garnish
 * Sliced California avocado as needed for garnish

Caribbean dry rub

 * ¾ cup brown sugar
 * ½ cup kosher or sea salt
 * ¼ cup dried thyme leaves
 * 2 teaspoons ground allspice
 * 2 teaspoons dried Scotch bonnet chiles (or habaneros)
 * 2 teaspoons garlic granules
 * 1 teaspoon ground cloves

Caribbean marinade

 * 1 cup fresh lime juice
 * ½ cup fresh orange juice
 * ½ cup finely chopped shallots
 * ⅓ cup Caribbean dry rub
 * 1½ cups olive oil

Ginger-coconut rice

 * 2¾ cups jasmine rice
 * 2 tablespoons melted butter
 * 2 tablespoons finely chopped ginger
 * 1 tablespoon finely chopped garlic
 * 3 cups chicken stock
 * ½ cup coconut milk

Spicy black bean broth

 * 1½ ounces diced bacon
 * 1 tablespoon olive oil
 * 3 tablespoons ¼-inch diced carrots
 * ½ cup dried black beans that have been soaked
 * 2 quarts chicken stock
 * 1 teaspoon Caribbean dry rub
 * ½ teaspoon dried scotch bonnet chiles
 * 1 cup fresh orange juice

California avocado cream

 * 1 diced California avocado (8 ounces)
 * ½ cup sour cream
 * ¼ cup fresh lime juice
 * 1½ tablespoons chopped cilantro
 * 2 teaspoons finely chopped lime zest

California avocado-mango salsa

 * 1 diced mango (12 ounces)
 * 2 diced California avocados (1 pound)
 * ⅓ cup diced red onion
 * ¼ cup chopped cilantro
 * 2 tablespoons fresh orange juice
 * 2 tablespoons fresh lime juice
 * 2 teaspoons finely chopped orange zest

Caribbean dry rub

 * 1) Thoroughly mix rub ingredients.
 * 2) Yield: 2 cups.

Caribbean marinade

 * 1) Thoroughly mix juices, shallots, and Caribbean dry rub.
 * 2) Whisk in olive oil.
 * 3) Yield: 1 quart.

Ginger-coconut rice

 * 1) Thoroughly mix jasmine rice, melted butter, finely chopped ginger, and finely chopped garlic in a large pot with cover; reserve.
 * 2) Heat chicken stock and coconut milk.
 * 3) Pour over rice; cover.
 * 4) Bake in a convection oven or conventional oven until rice is tender and liquid is absorbed, 20 to 30 minutes.
 * 5) Yield: 2¼ quarts.

Spicy black bean broth

 * 1) Sauté diced bacon in olive oil until lightly browned, about 5 minutes.
 * 2) Stir in diced carrots.
 * 3) Add ½ cup dried black beans that have been soaked, chicken stock, Caribbean dry rub, and Scotch bonnet chiles.
 * 4) Simmer, uncovered, stirring occasionally, for 1 hour (add boiling water, if liquid reduces too fast).
 * 5) Stir in orange juice; simmer until beans are very tender, ½ to 1 hour more.
 * 6) Mixture should have reduced by about half.
 * 7) Puree mixture; strain, discarding solids.
 * 8) There should be 2 cups; add chicken stock or reduce if necessary.
 * 9) Yield: 2 cups.

California avocado cream

 * 1) Purée diced California avocado, sour cream, lime juice, cilantro, and lime zest.
 * 2) Yield: 1½ cups.

California avocado-mango salsa

 * 1) Fold together mango, avocados, red onion, cilantro, orange juice, lime juice, and finely chopped orange zest.
 * 2) Yield: 3 cups.

Chicken

 * 1) Loosen skin on each breast; rub 1 teaspoon Caribbean dry rub into flesh under skin.
 * 2) Pour Caribbean marinade over breasts; marinate 18 to 24 hours.

Per order

 * 1) Season 1 breast with 1 teaspoon Caribbean dry rub.
 * 2) Grill on an indoor or outdoor grill, turning and basting frequently with reserved marinade until outdoor chicken is firm to the touch about 12 minutes.
 * 3) Meanwhile, lightly press ¾ cup hot rice into a cylindrical mold; unmold rice in center of serving plate.
 * 4) Pour about 2½ tablespoons spicy black bean broth around rice.
 * 5) Dot 2 tablespoons of California avocado cream on the plate.
 * 6) When chicken is done, put it on top of the rice.
 * 7) Top with ¼ cup California avocado-mango salsa.
 * 8) Garnish with sliced avocado and cilantro.