Rice and Bean Bowl with Chicken, Plantains and Pikliz | RICARDO

Ingredients

• 2 cups (170 g) green cabbage, thinly sliced on a mandoline
• 2 green onions, cut into a fine julienne
• 1 carrot, cut into a fine julienne
• 1 red bell pepper, seeded and cut into thin strips
• 1 small Scotch Bonnet chili pepper, seeded and finely chopped
• 3 tbsp (45 ml) white vinegar
• 1/2 tsp salt
• 1 small onion, finely chopped
• 2 tbsp (30 ml) vegetable oil
• 1 can (14 oz/398 ml) red kidney beans, rinsed and drained
• 2 cups (500 ml) chicken broth
• 1 cup (210 g) long grain white rice, rinsed and drained
• 1 clove
• 1 thyme sprig
• 1/4 cup (60 ml) mayonnaise
• 2 tsp (10 ml) lime juice
• 2 ripe plantains, cut diagonally into slices 1/2 inch (1 cm) thick (see note)
• 3 tbsp (45 ml) vegetable oil
• 1 lb (450 g) chicken cutlets
• 1 tsp sweet paprika
• 1/2 cup (15 g) cilantro leaves
• Lime wedges, for serving