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

Directions

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.