Calypso Chicken with Sautéed Plantains and Down-Island Salsa

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 3 cups rice long-grain hot cooked
• 1 teaspoon thyme leaves fresh minced
• 2  garlic cloves minced
• 0.5 cup bell pepper green minced
• 2 tablespoons juice of lime fresh
• 2.5 cups onion chopped
• 0.5 teaspoon pepper 
• 6 servings sautéed plantains 
• 6 servings down-island salsa 
• 0.8 teaspoon salt divided
• 1  serrano chile 
• 24 ounce skinned 
• 2 teaspoons vegetable oil 
• 0.5 cup water 

Equipment

• bowl
• frying pan

Directions

1. Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally.
2. Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
4. Add chicken; saut 1 minute per side or until browned.
5. Add reserved marinade, remaining 1/4 teaspoon salt, tomatoes, water, and serrano chile; bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard chile. Top each chicken breast with tomato mixture; serve with Down-Island Salsa,
6. Sauted Plantains, and rice.
7. Garnish with thyme sprigs and lime wedges, if desired.