Caribbean steamed chicken with Avoca Bè salad

Lay out two 10×10 inch pieces of heavy duty foil. Lay one well trimmed chicken breast on each piece of foil, pouring a 1/4 cup of a sweet salsa over the top. You can use store bought salsa, but making your own is a snap. Rough chop 2 on the vine tomatoes and add 3 minced cloves of garlic, 1 small minced, de-seeded jalapeno, 1 tablespoon chopped cilantro, a splash of white vinegar, and a dash of salt and sugar. Fold the foil to create packets.

Then prep two foil packets with thin slices of peaches (or mango or plantains, pick something that’s in season to play with flavors) and de-seeded cucumbers drizzled in olive oil, balsamic vinaigrette, and a sprinkle of raw sugar. Set on the second tier on your grill or under the broiler for half the time of the chicken. Broil or grill on high until the chicken reaches an internal temp of 160*, about 15 to 25 minutes depending on thickness. The chicken will be very juicy, tender, and very flavorful and the fruit will still be firm.

While the packets are cooking, prep 1/2 cup Basmati rice with pink beans in 2 cups of water with salt, pepper, celery salt, and cilantro. Then prep the Avoca Bè salad. Cut up two Haitian avocados (These are larger than Hass, have a pale yellow flesh, feel like biting into a pat of butter, and are sweet with a fruit-like taste.), cut up one red sweet pepper into bite-sized pieces, and add whole basil leaves. Toss with a splash of olive oil and a sprinkle of salt.

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