GRILLED TABASCO® MARGARITA CHICKEN WITH MANGO-COCONUT RICE, GLAZED CARROTS AND AVOCADO SAUCE

TABASCO® Margarita Chicken

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 15 oz.
Tequila 10 oz.
Key lime juice 10 oz.
Sugar 1 cup
Salt 1 tsp.
Pepper 2 tsp.
Chicken breasts, boneless, skinless, 5 oz. 20 ea.

Mango-Coconut Rice

Ingredients Weight Measure
Coconut milk 16 oz.
Water 1-1/2 cups
White sticky rice 3 cups
Flaked sweetened coconut 1 cup
Salt to taste
White pepper to taste
Mangoes, small dice 2 ea.
Avocados, medium, for garnish 5 ea.

Glazed Carrots

Ingredients Weight Measure
Carrots, cut into batonnet 5 lbs.
Brown sugar 1/2 cup
Butter 4 oz.
Key lime juice 1/4 cup
Lemon juice 1/4 cup
Salt 2 tsp.
White pepper 1/2 tsp.

Avocado Sauce

Ingredients Weight Measure
Mexican avocados, large 5 ea.
Half-and-half 2-3 cups
Key lime juice 1 tsp.
Salt to taste

Method

  1. Combine all of the ingredients for the TABASCO® Margarita Chicken, except the chicken, in a bowl. Stir until the sugar is dissolved.
  2. Place the chicken, in a single layer, in as many hotel pans as needed, and pour the marinade over the chicken evenly. Let chicken marinate 4-5 hours before cooking.
  3. Remove chicken from marinade and reserve marinade. Place chicken on the grill and cook enough to score each side with a criss-cross pattern.
  4. Place the chicken on a sheet pan and pour on enough of the marinade to cover the bottom of the pan. Place in a 400°F oven for 10-15 minutes until the chicken is cooked all the way through, but still juicy.
  5. Pour both liquid ingredients for the Mango-Coconut Rice into a large, narrow saucepan.
  6. Add the rice and bring the liquid to a boil. Reduce to a light simmer, cover and let cook for 15 minutes. Stir in the flaked coconut, cover and cook for another 5 minutes. Add salt and pepper to taste. Gently stir in mangoes.
  7. Cut avocados in half and remove the pit. Carefully, take each half out of the skin. Slice avocados lengthwise, to create thin slices that will be fanned out on the rice for garnish.
  8. For the Glazed Carrots, steam the carrots until they are al dente. Combine the sugar, butter, lime juice and lemon juice in a saucepan and melt them all together. Place the steamed carrots in a bowl and pour the glaze over the top. Sprinkle with the salt and pepper. Pour the carrots into a perforated hotel pan, to allow the excess glaze to run off.
  9. For the Avocado Sauce, peel and pit the avocados. Place avocados, half-and-half and Key lime juice in a food processor fitted with the blade attachment. Process until smooth. Sauce should be the consistency of yogurt; adjust sauce with half-and-half as needed. Run the sauce through a china cap to remove any large lumps. Season with salt.
  10. To serve, pour avocado sauce in a circle (about 5" in diameter) in the center of each plate. Using a ring mold, place 1/2 cup rice on one side of the plate on top of sauce. Place 3 slices of avocado fanned out on top of the rice. In the center of the plate, create a small stack of carrots on top of the sauce, leaning against the rice. Lean the chicken breast over the carrots and against the rice.

Yield: 20 servings