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