Ingredients
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FOR THE SEASONING MIXTURE:
2 tablespoons brown sugar
3/4 teaspoon Frontier Co-op Onion Powder
3/4 teaspoon Frontier Co-op Garlic Powder
1/2 teaspoon Frontier Co-op Ground Ginger
1/2 teaspoon Frontier Co-op Thyme
1/2 teaspoon Frontier Co-op Ground Paprika
1/4 teaspoon Frontier Co-op Ground Cayenne
1/4 teaspoon Frontier Co-op Ground Allspice
1/8 teaspoon Frontier Co-op Ground Nutmeg
1/8 teaspoon Frontier Co-op Ground White Pepper
1/8 teaspoon Frontier Co-op Ground Cinnamon
FOR THE BOWL:
1 cup basmati rice
2/3 cup water
2/3 cup canned coconut milk
2 tablespoons dried coconut flakes
1 14-ounce can low-sodium black beans, drained and rinsed
2 tablespoons vegetable oil, divided
2 cups cooked shredded chicken
1 ripe plantain, peeled and sliced
Frontier Co-op Sea Salt, to taste
1 avocado, sliced
4 tablespoons mango chutney
Directions
- In a small mixing bowl, combine brown sugar, onion powder, garlic powder, ginger, thyme, paprika, cayenne, allspice, nutmeg, white pepper and cinnamon. Set aside.
- In a medium saucepan over medium heat, combine rice, coconut milk and water. Bring to a boil and cook until liquid has dipped below rice level, then turn heat to low, cover and steam for 15 minutes.
- Sprinkle in coconut flakes, fluff with a fork, re-cover and set aside.
- In a small saucepan over low heat, heat black beans, covered, stirring occasionally until heated through.
- In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Once simmering, add seasoning mixture and cook for 30 to 60 seconds, until fragrant.
- Add shredded chicken and spiced oil. Cook for 2 to 3 more minutes until chicken is hot and crispy. Remove from pan and cover with foil to keep warm.
- Carefully wipe any residue from skillet, then return to medium-high heat and add remaining tablespoon oil. Once hot, add plantain slices and cook for 1 to 2 minutes per side, until golden brown. Transfer to a plate lined with paper towels and sprinkle with salt.
- Top each bowl with beans, seasoned chicken, fried plantains, sliced avocado and mango chutney, then serve hot.
To Make the Seasoning:
To Make the Bowl:
