Blackened Half Chicken & Coconut Rice
with Mango BBQ Sauce & Quick Pickled Veggies
- Sesame
- Tree Nuts
Spice-rubbed blackened chicken meets coconut rice and a mango BBQ sauce in this tropical flavor explosion! Quick-pickled vegetables add the perfect acidic crunch to balance the richness. With clever shortcuts like microwave pickling, this restaurant-quality Caribbean feast comes together fast.
Ingredients
3 ounce
Carrots
4 tablespoon
BBQ Sauce
¾ cup
White Rice
4 ounce
Mango
10 teaspoon
White Wine Vinegar
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Half Chicken
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 unit
Scallions
1 unit
Bell Pepper
1 tablespoon
Blackening Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1.5 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
- Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot; grate on the largest holes of a box grater. Drain mango. Quarter lime.
-
In a small bowl, combine a large drizzle of oil, Blackening Spice, half the garlic-ginger scallion paste, and 2 tsp salt (4 tsp for 4 servings).
-
Pat chicken* dry with paper towels; place in center of a baking sheet and rub blackening paste all over, making sure to coat undersides (for 4, space chickens 5-6 inches apart).
-
Roast chicken, skin side up, on middle rack until browned and cooked through, 35-45 minutes. Let rest at least 5 minutes.
-
Thoroughly shake coconut milk in container before opening.
-
In a small pot, combine rice, coconut milk, ⅔ cup water (1 cup for 4 servings), a pinch of salt, and a pinch of sugar. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. TIP: If rice appears dry, add another 2 TBSP water and continue cooking, covered, until water is absorbed.
-
In a medium microwave-safe bowl, combine bell pepper, scallion whites, carrot, vinegar, 3 TBSP water, 1 tsp sugar, and a big pinch of salt (6 TBSP water and 2 tsp sugar for 4 servings).
-
Microwave, uncovered, until pepper is slightly tender, 1-2 minutes. Set aside to pickle, stirring occasionally.
-
In a second medium bowl, mash mango with a fork until smooth. Stir in BBQ sauce and a squeeze of lime juice (big squeeze for 4 servings).
- Brush half the mango BBQ sauce onto chicken.
-
Fluff rice; stir in scallion greens and remaining garlic-ginger scallion paste. Taste and season with salt and pepper.
-
Serve chicken, rice, and pickled veggies (draining first) family style with remaining mango BBQ sauce and remaining lime wedges on the side.
