Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Caramelized Banana & Tomato Sofrito Rice with Crispy Chicken Souvlaki
A bold fusion dish combining Spanish sofrito and Greek souvlaki with Thai-Vietnamese caramelized banana, Indian spice layering, and Japanese crispy technique. The sweet umami of caramelized banana balances savory tomato rice, topped with Korean gochujang-marinated chicken skewers and Mediterranean herbs.
95 min
Medium
4 servings
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Taste Profile
Sweet6/10
Salty7/10
Sour4/10
Umami8/10
Spicy5/10
🥄 Texture
The dish combines fluffy, slightly sticky jasmine rice infused with a silky sofrito sauce and tender bites of chicken that remain juicy inside with a crisp, seared exterior. Caramelized banana rounds add a soft, almost jammy contrast and a sticky-sweet mouthfeel while the herbs provide occasional fresh, bright bursts.
👃 Aroma
A fragrant mix of jasmine rice, roasted garlic, toasted cumin and smoky paprika with a warm tomato backbone fills the nose. Sweet caramelized banana notes mingle with citrusy lemon/lime and a savory umami perfume from soy and fish sauce, finished by fresh cilantro and mint.
🍷 Pairs Well With
A crisp, citrus-driven white wine such as Albariño or Sauvignon Blanc; alternately a light, effervescent lager or an unsweetened iced jasmine tea will cut the richness and complement the sweet-salty balance.
🥗 Side Dishes
Cucumber and yogurt salad (tzatziki-style) or quick pickled red onions for brightness; grilled seasonal vegetables or charred eggplant; warm flatbread or a simple herb salad with lemon vinaigrette.
Ingredients(25 items)
- 11.5 pounds chicken breast (cut into 1.5-inch cubes)
- 23 cups jasmine rice
- 34 large tomatoes (diced)
- 43 ripe but firm bananas (peeled and cut into 1-inch thick rounds)
- 51/2 cup olive oil (divided)
- 61/4 cup fish sauce
- 73 tablespoons gochujang (Korean red chili paste)
- 82 tablespoons soy sauce
- 92 tablespoons honey
- 101 tablespoon rice vinegar
- 116 cloves garlic (minced)
- 121 medium onion (finely diced)
- 131 tablespoon cumin seeds (toasted)
- 141 teaspoon coriander seeds (toasted and ground)
- 151 teaspoon smoked paprika
- 161/2 teaspoon cayenne pepper
- 172 bay leaves
- 181/4 cup fresh cilantro (chopped)
- 191/4 cup fresh mint (chopped)
- 202 tablespoons lemon juice
- 212 tablespoons lime juice
- 221 teaspoon sea salt (plus more to taste)
- 231/2 teaspoon black pepper
- 244 wooden skewers (soaked in water for 30 minutes)
- 252 tablespoons butter
Nutrition Information(per serving)
875
Calories
42g
Protein
108g
Carbs
28g
Fat
Instructions
- 1
Prepare the marinade by whisking together 3 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 minced garlic cloves, and 1 tablespoon lemon juice in a bowl.
- 2
Toss chicken cubes in the marinade and refrigerate for 30 minutes.
- 3
While chicken marinates, heat 3 tablespoons olive oil in a large pot over medium heat. Add 1 teaspoon cumin seeds and toast for 1 minute until fragrant.
- 4
Add diced onion and remaining minced garlic to the pot, sauté for 3-4 minutes until softened and golden.
- 5
Stir in 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and cook for 1 minute to bloom the spices.
- 6
Add diced tomatoes and 2 bay leaves. Simmer for 8-10 minutes, stirring occasionally, until tomatoes break down into a sofrito-style sauce.
- 7
Pour in 6 cups water and bring to a boil. Add 3 cups jasmine rice, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
- 8
Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest for 5 minutes.
- 9
While rice cooks, heat 2 tablespoons butter and 2 tablespoons olive oil in a separate large skillet over medium-high heat.
- 10
Once butter foams, carefully add banana slices in a single layer. Sear for 2-3 minutes on each side until golden brown and caramelized.
- 11
Remove bananas to a plate and set aside. Keep the caramelized fond in the pan.
- 12
Thread marinated chicken cubes onto soaked wooden skewers, alternating with banana slices.
- 13
Heat remaining 3 tablespoons olive oil in a grill pan or cast iron skillet over high heat until smoking.
- 14
Place chicken skewers in the hot pan and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Work in batches if needed.
- 15
Remove skewers and let rest for 2 minutes.
- 16
In a small bowl, combine 1/4 cup fish sauce, remaining lemon juice, and lime juice to create a Vietnamese-style dipping sauce.
- 17
Fluff the cooked rice with a fork and gently fold in 1/4 cup fresh cilantro and 1/4 cup fresh mint.
- 18
Plate the sofrito rice as the base, top with a chicken-banana skewer, and drizzle with the fish sauce dipping sauce.
- 19
Garnish with additional fresh cilantro and mint leaves.
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