| Trinidad Calypso Chicken |
| A perfect blend of rum and chicken |
|
| INGREDIENTS |
| 1/2 cup bell pepper - minced |
| 2 tablespoons fresh lime juice |
| 1 teaspoon fresh thyme - minced |
| 2 cloves garlic - minced |
| 6 chicken breast halves - skinned and boned |
| salt - divided |
| 1/2 teaspoon pepper |
| 2 teaspoons vegetable oil |
| vegetable cooking spray |
| 1 cup diced tomatoes - undrained |
| 1/2 cup water |
| 1/4 cup brown sugar |
| 3 tbsp white rum |
| 2 tbsp lime juice |
| 1 tsp scotch bonnet pepper - minced |
| 4 cups pineapple chunks |
| 1 cup mango - diced |
| |
| PREPARATION |
| Mix onion, bell pepper, lime juice, thyme, garlic cloves, and chicken breasts in a bowl. |
| Cover and refrigerate for one hour, turning occasionally. |
| Remove chicken from marinade, reserving marinade. |
| Sprinkle chicken with salt and pepper. |
| Cook in a large non-stick skillet coated with cooking spray over medium high heat; |
| saute until browned. |
| Add reserved marinade, salt (to taste), tomatoes, water, and serrano pepper; |
| bring to a boil. |
| Cover, reduce heat, and simmer 45 minutes. Discard chile. |
| Top each chicken breast half with tomato mixture; serve with tropical salsa, |
| plantains, and rice. |
| Mix sugar, rum, and lime juice in a large bowl. |
| Add serrano pepper, pineapple chunks, mango, and carambola; toss to coat. |
| Chill at least 2 hours. |
