Mojito Chicken over Crab Yuca Hash with Avocado Ensalada

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
6 portions

This restaurant-style chicken thigh dish is used for catering and meals for board members at WakeMed Health & Hospitals in Raleigh, N.C. The dish layers yuca and crab sauté with diced tomatoes, avocados and chicken thighs served in a tower with mojito sauce.

Ingredients

2 cups peeled, 1⁄2-in. diced yuca
1 tbsp. olive oil    
1⁄2 cup diced orange bell pepper
1⁄2 cup diced yellow bell pepper
6 oz. blue fin crab claw meat, picked well    
1⁄2 cup low-sodium vegetable stock
1⁄4 cup thin-sliced scallions
1 tsp. oil
9 large ripe Roma tomatoes, peeled, seeded, chopped
1 tbsp. fresh thyme leaves    
1 tsp. chopped fresh garlic
2 medium-ripe avocados, peeled, pitted    
1 tbsp. fat-free sour cream    
1⁄4 tsp. kosher salt    
1⁄8 tsp. chipotle chili powder    
1⁄2 tsp. cumin    
1⁄8 tsp. cayenne pepper    
2 tbsp. fresh cilantro leaves
6 Tyson ProPortion skin-on chicken thighs, deboned    
3 Tyson ProPortion skinless chicken thighs, deboned
1 tsp. salt
1 tsp. pepper
1 tsp. olive oil
2 tbsp. whole fresh mint leaves    
1 tbsp. sugar    
1⁄4 cup fresh lime juice    
6 oz. Bacardi white rum    
5 oz. sparkling water
1 tbsp. cornstarch    
2 ripe plantains, peeled
2 tbsp. canola oil    
1 tsp. lime zest    
1 tbsp. chiffonade fresh mint
3⁄4 cup assorted microgreens

Steps

1. Bring saucepan of water to a boil. Boil yuca in water until tender, strain. Add 1 tsp. of olive oil to sauté pan and heat. Sauté peppers for 2 minutes, add crabmeat and yuca. Sauté for another 2 minutes, then add vegetable stock. Simmer for 4 minutes. Add scallions at end, stirring everything together until well incorporated. Keep warm until ready for plating.

2. Heat sauté pan on medium-high with 1 tsp. oil. Once hot, add tomatoes, thyme and garlic. Sauté for 2 minutes; set aside.

3. In bowl, combine avocado, sour cream, salt, chipotle chili powder, cumin, cayenne and cilantro. Gently mash until combined and somewhat chunky. Place in covered container with plastic wrap against avocado to prevent oxidation; refrigerate.

4.  Season chicken thighs with 1 tsp. salt and pepper. Sear over medium heat in pan with 1 tsp. olive oil, until skin is golden brown; flip. Turn down heat to medium-low and cook until chicken reaches internal temperature of 165°F, about 30 minutes. Remove chicken from pan.

5. Meanwhile, crush whole mint leaves and sugar to paste in mortar and pestle. Put mint paste in pan chicken was seared in and stir over medium heat. Add lime juice and rum, stir to loosen all chicken bits on bottom of pan, then simmer for 1 minute; add sparkling water. Make slurry with cornstarch and ¼ cup water and thicken sauce. Strain sauce and set aside. Keep warm.

6. Using mandoline, gently slice plantains lengthwise. Put canola oil in sauté pan and turn to medium-high. Cook plantains in hot oil for 1 minute; flip. Cook on second side until golden brown, about 1 minute.

7. Assemble plate by stacking crab and yuca, tomato mixture and avocado ensalada in mold. Remove mold and top with chicken, then plantains. Pour sauce on plate, gently place lime zest and chiffonade of mint on sauce. Toss microgreens with few drops of olive oil and place on top of plantains.

Recipe by WakeMed Health & Hospitals, Raleigh, N.C.

More From FoodService Director

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources