When eating this dish, it’s easy to imagine yourself on a ship that’s cruising the tropical waters between Cuba and the Caribbean islands. That’s because the chicken thighs are bathed in a spicy marinade and then combined with sautéed plantains and onions.
- 8 chicken thighs
- 4 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce
- Zest and juice of 1 orange
- 2 teaspoons ground cumin
- 2 cloves garlic, finely chopped
- 1 jalapeño or serrano chili, finely chopped
- 1/2 cup chopped onion
In a small bowl, whisk 2 tablespoons oil, soy sauce, orange zest and juice, lime zest and juice, orange juice, cumin, garlic and jalapeño.
Pour over chicken in a 13 x 9 x 2-inch glass baking dish, coating thoroughly.
Cover and refrigerate at least 2 hours or up to overnight.
Heat grill for direct heat.
Remove chicken from marinade.
Grill over medium-high heat for 15 to 20 minutes, turning halfway through cooking, until chicken is no longer pink in center and juice runs clear. (If chicken browns too quickly before fully cooked, move chicken to indirect heat.)
Meanwhile, cut ends off plantains and peel. Cut into 1/2-inch pieces.
Heat remaining 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat.
Sauté plantains and onions 3 to 5 minutes or until plantains begin to brown.
Stir in SEEDS OF CHANGE® Caribbean Rice and enough water to keep rice moist.
Cook 2 minutes longer or until heated through.
Spoon rice mixture onto serving platter. Top with chicken. Garnish with green onion and carrot.