Caribbean Chicken Bowls with Coconut Rice

  • Ready in 1h 15m

  • Serves 4

  • 812 calories

  • 79.62g carbs

Caribbean Chicken Bowls with Coconut Rice might be just the main course you are searching for. This recipe makes 4 servings with 816 calories, 21g of protein, and 48g of fat each. For $2.8 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. If you have olive oil, garlic, water, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Plenty of people made this recipe, and 435 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe is typical of Central American cuisine. It is a good option if you're following a gluten free and dairy free diet.

19 ingredients

  1. 1 large avocado
  2. 2 cups brown rice
  3. 1/2 cups fresh cilantro
  4. 1 cup full-fat coconut milk
  5. 2 large cloves garlic
  6. 1 inch ginger
  7. 3 tbsps lime juice
  8. 1 tbsp maple syrup
  9. cups olive oil
  10. 2 tbsps olive oil
  11. 1 medium orange bell pepper
  12. 1 pinch pepper
  13. 2 cups pineapple
  14. 1 medium red bell pepper
  15. 1 medium red onion
  16. 1/4 tsps sea salt
  17. 1/2 tsps sea salt
  18. 2 large skinless boneless chicken breasts
  19. 3 cups water

Instructions

  1. Add the cup olive oil, lime juice, garlic, ginger, maple syrup, salt and pepper to a small bowl.
  2. Whisk to combine.
  3. Add the chicken to a large ziplock plastic bag and pour in the majority of the marinade, reserving about cup for later. Seal the bag and use your fingers to mix everything together.
  4. Transfer the chicken to the refrigerator and let sit for 25 minutes.When the chicken is done marinating, set a large nonstick skillet over medium / medium high heat.
  5. Add in the remaining 2 tablespoons olive oil (if you used the pan for the veggies and it still has some oil, you can add a bit less).
  6. Add the chicken to the pan (shake off the excess marinade first) and sear for about 3 to 4 minutes, until lightly browned and the chicken releases easily. Flip the chicken pieces over and cook for an additional 3 to 5 minutes, or until browned and the internal temperature registers 165F.
  7. Remove from the pan and allow to rest for about 10 minutes before slicing (or you can cut into chunks).For the rice:While the chicken is marinating, add the rice, coconut milk, water and salt to a medium saucepan. Bring the mixture to a boil, give it a stir, then cover and turn down the heat to medium-low / low.
  8. Let simmer for about 30 to 40 minutes, or until the water is absorbed and the rice is tender. Turn off the heat and let stand for 5 to 10 minutes untouched. Fluff the rice with a fork and stir in the fresh cilantro.For the veggies:Set a large nonstick skillet over medium heat.
  9. Add in the olive oil. When hot, add in the onion, both peppers, the salt and pepper. Cook for about 5 to 7 minutes, until crisp tender.
  10. Remove to a bowl and cover loosely to keep warm (use this same skillet to cook the chicken!).To serve:Scoop some of the coconut rice into a bowl. Top with some of the chicken, the sauteed veggies, some pineapple and avocado.
  11. Drizzle with a touch of the reserved lime vinaigrette.
  12. Serve with the plantain chips and lime wedges, if desired.
Caribbean Chicken Bowls with Coconut Rice

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