Tortola Chicken Recipe

Prepare and marinate

Pat chicken breasts dry with paper towels. In a bowl, combine 2 tbs olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp dried thyme and 1 tbs fresh lime juice. Rub mixture over both sides of chicken breasts. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (if refrigerated, bring back to room temperature 20 minutes before grilling).

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and tent loosely with foil; let rest 5 minutes before serving. Keep warm while you finish sauce and beans & rice.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic bulb to expose cloves. Place bulbs on a piece of foil, drizzle with 1 tbs olive oil, wrap and roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze out roasted garlic cloves into a small bowl (about 2–3 tbs).

Build the sauce

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and cook 2–3 minutes until translucent. Stir in 1 tbs flour and cook 1 minute to eliminate raw flour taste. Whisk in 1 cup chicken stock gradually to avoid lumps, then add the roasted garlic, mashing it into the sauce. Bring to a gentle simmer and reduce 3–4 minutes until slightly thickened.

Finish the sauce

Lower heat to medium-low and stir in 3 tbs heavy cream. Add 1 tsp freshly cracked black pepper and 1 tsp salt (adjust to taste). Simmer 1–2 minutes to warm through, then stir in 1 tbs chopped fresh parsley if using. Keep sauce warm; spoon over rested grilled chicken when plating.

Sauté aromatics

In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add the finely chopped 1/2 onion and 1/2 green bell pepper; sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add rice and seasonings

Stir in 1 tbs tomato paste, 1/2 tsp ground cumin and 1/2 tsp dried thyme; cook 1 minute to bloom the spices. Add 1.5 cups long-grain white rice and stir to coat the grains with the tomato-spice mixture.

Simmer rice with beans

Pour in 3 cups water, 1 cup drained red kidney beans, 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to low, cover and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and gently fold in sliced scallions, reserving some for garnish.