Rice and Bean Bowl with Chicken, Plantains and Pikliz

Name: Rice and Bean Bowl with Chicken, Plantains and Pikliz
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 2 cups (170 g) green cabbage, thinly sliced on a mandoline; 2 green onions, cut into a fine julienne; 1 carrot, cut into a fine julienne; 1 red bell pepper, seeded and cut into thin strips; 1 small Scotch Bonnet chili pepper, seeded and finely chopped; 3 tbsp (45 ml) white vinegar; 1/2 tsp salt; 1 small onion, finely chopped; 2 tbsp (30 ml) vegetable oil; 1 can (14 oz/398 ml) red kidney beans, rinsed and drained; 2 cups (500 ml) chicken broth; 1 cup (210 g) long grain white rice, rinsed and drained; 1 clove; 1 thyme sprig; 1/4 cup (60 ml) mayonnaise; 2 tsp (10 ml) lime juice; 2 ripe plantains, cut diagonally into slices 1/2 inch (1 cm) thick (see note); 3 tbsp (45 ml) vegetable oil; 1 lb (450 g) chicken cutlets; 1 tsp sweet paprika; 1/2 cup (15 g) cilantro leaves; Lime wedges, for serving

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Preparation 1 H

Cooking 30 MIN
Servings 4

Pikliz is a spicy pickled vegetable relish, and it definitely adds a powerful punch to this hearty Creole-inspired rice bowl.

Ingredients
Preparation

Ingredients

Pikliz

2 cups (170 g) green cabbage, thinly sliced on a mandoline
2 green onions, cut into a fine julienne
1 carrot, cut into a fine julienne
1 red bell pepper, seeded and cut into thin strips
1 small Scotch Bonnet chili pepper, seeded and finely chopped
3 tbsp (45 ml) white vinegar
1/2 tsp salt

Rice

1 small onion, finely chopped
2 tbsp (30 ml) vegetable oil
1 can (14 oz/398 ml) red kidney beans, rinsed and drained
2 cups (500 ml) chicken broth
1 cup (210 g) long grain white rice, rinsed and drained
1 clove
1 thyme sprig

Lime Mayonnaise

1/4 cup (60 ml) mayonnaise
2 tsp (10 ml) lime juice

Bowl

2 ripe plantains, cut diagonally into slices 1/2 inch (1 cm) thick (see note)
3 tbsp (45 ml) vegetable oil
1 lb (450 g) chicken cutlets
1 tsp sweet paprika
1/2 cup (15 g) cilantro leaves
Lime wedges, for serving

Preparation

Pikliz

In a bowl, combine all of the ingredients. Let marinate while you prepare the next steps.

Rice

In a pot over medium heat, soften the onion in the oil. Add the beans and cook for 1 minute while stirring. Add the broth and bring to a boil. Add the rice, clove and thyme. Season with salt and pepper. Cover and cook over low heat for 15 to 20 minutes. Fluff the rice with a fork. Remove the clove and the sprig of thyme. Remove from the heat, cover and let sit.

Lime Mayonnaise

In a bowl, combine all of the ingredients. Season with salt and pepper. Set aside.

Bowl

Meanwhile, in a large non-stick skillet over medium-high heat, brown the plantains on both sides in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside on a plate lined with paper towel.
Sprinkle the chicken cutlets with the paprika. Season with salt and pepper. In the same skillet over high heat, brown the chicken for 2 minutes on each side in the remaining oil. On a work surface, thinly slice the chicken.