Chef Dene Lynn’s Halal Latin-Caribbean Bowls

Chef Dene Lynn is a culinary visionary committed to food education, advocacy, and philanthropy. A graduate of Georgia State University, she first made an impact as a first-grade teacher before following her passion for food by earning a degree from the Atlanta Technical College Culinary Arts Program. She completed a transformative internship at The Clinton Foundation’s Alliance for a Healthier Generation in New York after completing a study abroad experience in Detmold, Germany. She has built her career mentoring the next generation of culinary talent and enjoying her summers cooking at The Atlanta Botanical Gardens as a Summer Garden Chef. She currently serves as Vice President of Philanthropy for the Atlanta chapter of Les Dames d’Escoffier and as the Instructional Manager for The Navigate Foundation, both of which bring her tremendous joy!

Follow her on Instagram at @chefdenelynn to join her journey!

Chef Dene Lynn’s Halal Latin-Caribbean Bowls

Halal Grilled Chicken on Coconut Turmeric Rice with Grilled Plantains and Vegetables served with Chimichurri, Creamy Garlic Sauce, and Fresh Mango Chunks

Halal Grilled Chicken

Serves 6

•  6 halal chicken thighs (bone-in or boneless)
• ½ cup sofrito*
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp garlic, minced
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp black pepper
• 1 tsp salt
• ½ tsp dried oregano
• ½ tsp cayenne pepper (optional, for heat)

 

1. Prepare the marinade: In a bowl, mix sofrito, olive oil, lemon juice, garlic, and all the spices until well combined.
2. Marinate the chicken: Coat the chicken thighs evenly with the sofrito marinade. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Preheat the grill: Set your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
4. Grill the chicken: Shake off excess marinade and place the thighs on the grill. Cook for 6-7 minutes per side, flipping occasionally, until the internal temperature reaches 165°F.
5. Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with grilled vegetables, rice, or warm pita.

Sofrito

• 2 green bell peppers, chopped
• 2 Cubanelle peppers, chopped
• 5 aji dulce peppers, chopped (if available)
• 1 large white onion, chopped
• 8 garlic cloves, peeled
• 1 bunch cilantro leaves
• 2 culantro leaves (or extra cilantro if unavailable)
• 2 plum tomatoes, chopped
• ¼ cup olive oil
• Salt, to taste

1. Blend the ingredients: Add all ingredients to a food processor and blend until smooth or chunky, depending on preference.

Coconut Turmeric Rice

Yield: 4 cups

• 2 cups jasmine rice
• 1 ¾ cups coconut milk
• 1 ¼ cups water
• 1 ½ tsp turmeric powder
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tbsp coconut oil
• 1 thyme sprig

1. Rinse rice until the water runs clear.
2. In a pot, heat coconut oil over medium heat. Add turmeric and toast lightly.
3. Add rice, coconut milk, water, salt, pepper, and thyme.
4. Bring to a boil, cover, and reduce heat.
5. Simmer for 15–18 minutes, then remove from the heat and let steam for 10 minutes. Fluff with a fork.

Grilled Plantains and Vegetables                                       

Yield 8 servings

• 2 ripe plantains, sliced on the bias to create planks
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• ½ red onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ½ tsp cumin

1. Preheat grill to medium-high. Toss the vegetables in olive oil and seasoning.
2. Grill plantains for 2–3 minutes per side until caramelized.
3. Grill vegetables until tender and slightly charred, about 5–7 minutes.

 

Collard Green Chimichurri Sauce                                       

 Yield: ½ cup

• ½ cup fresh parsley, chopped
• ¼ cup collard greens, chiffonade
• 3 cloves garlic, minced
• 1 small red bell pepper, minced
• 2 tbsp red wine vinegar
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
•  ½ cup olive oil
• Juice of ½ lime

1. In a bowl, combine parsley, collard greens, red bell pepper, garlic, vinegar, salt, black pepper, and red pepper flakes.
2. Stir in olive oil and lime juice until well mixed. Let sit for at least 15 minutes.

Creamy Garlic Sauce         

Yield: 1 cup

• ½ cup plain Greek yogurt
• ½ cup creme fraiche
• 2 cloves garlic, grated
• 1 tbsp lemon juice
• ½ tsp salt
• .½ tsp black pepper
• ½ tsp ground cumin
• 2 tbsp olive oil

1. Whisk all ingredients until smooth.
2. Adjust seasoning to taste.