Island Mojito Chicken and Rice With Salsa Tropicale

Ingredients

• 1 teaspoon balsamic vinegar 
• 0.5  bell pepper diced
• 1 teaspoon ground pepper 
• 1 teaspoon pepper flakes hot minced
• 4 servings ground pepper for added heat
• 2.5 lbs chicken breast 
• 1  pepper flakes diced seeded
• 0.3 cup cilantro leaves chopped
• 0.5 cup cilantro leaves chopped
• 0.5 teaspoon cinnamon 
• 2 tablespoons cumin 
• 1  garlic clove minced
• 2  garlic clove minced
• 0.3 cup spring onion chopped
• 3  spring onion chopped
• 1  jalapeno minced seeded
• 1  juice of lime 
• 0.5 cup juice of lime fresh
• 1 tablespoon lime zest 
• 0.5 cup mint leaves chopped
• 1 teaspoon olive oil 
• 0.5 cup onion diced
• 1 small cranberry-orange relish diced peeled
• 1 pinch pepper 
• 0.5  over-ripe plantain diced ripe peeled
• 1 cup rice 
• 0.5 cup rum 
• 1 pinch salt 
• 1 teaspoon salt 
• 0.3 cup sugar 
• 1 pinch sugar 
• 1  tomatoes diced seeded
• 2 cups water 

Equipment

• bowl
• sauce pan
• blender

Directions

1. Combine all marinade ingredients together in a blender. Blend until smooth.
2. Pour into a zipper seal bag.
3. Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
4. Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.Toss in remaining ingredients EXCEPT WATER and saute for one minute.
5. Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
6. Pour liquids over fruit and mix well.
7. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired.
8. Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.