Spicy Chicken and Plantain Rice with Mango-Avocado Salsa (Recipe Challenge Winner!)
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 3-4
Ingredients
For the Chicken:
1tbspolive oil
3boneless skinless chicken breastscubed
1tbspchilli powder
1/2tspcumin
1tspcoriander
1tspgarlic powder
1/2tsponion powder
1tsppaprika
1/4tspred chilli flakes
salt and pepper to taste
1/2cupchicken broth
For Salsa:
1ripe mangopeeled and chopped
1avocadochopped
1jalapenoseeds removed and finely minced
zest and juice of one lime
2tbspchopped cilantro
salt and pepper to taste
For Plantain Rice:
3medium-ripe plantains
1tbspolive oil
1/2a yellow onionfinely chopped
2clovesgarlicminced
1/2tspcumin
1/2tspcoriander
1/2 to 1cupchicken broth
salt and pepper to taste
Instructions
Combine all of your ingredients for the salsa into a bowl and toss to combine. Set aside in the refrigerator.
Peel the plantains and spiralize them, using Blade C. Place the noodles in a food processor and pulse until the noodles become rice-like. Set aside.
Mix all of your spices for the chicken in a bowl and stir to combine. Set aside. Place a large skillet over medium heat and add in the olive oil for the chicken. Cook until lightly browned and then add in the dry spice mixture and stir to coat the chicken. Then, add the chicken broth and turn down to a simmer, cooking for about 5 minutes. When done, plate into separate dishes for serving.
While the chicken is cooking, place another large skillet over medium heat and add in the olive oil for the plantain rice. Then, add in the onion and garlic. Cook for 2 minutes and then add in the plantain rice spices. Stir to combine and then add in the plantain rice, cook for 1 minute and then add in the chicken broth. Let reduce fully and add more broth if needed. Cook to your desired consistency, about 5 minutes.
Top the dishes that have chicken in them with the plantain rice and top with mango-jalapeno salsa. Enjoy!
Recipe Notes
Adapted from Liz's Recipe on the Inspiralized Community