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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources