Caribbean Chicken

• Ready in 30m

• Serves 2

• 687 calories

• 59.36g carbs

Caribbean Chicken requires about 30 minutes from start to finish. This recipe serves 2. One portion of this dish contains around 55g of protein, 21g of fat, and a total of 687 calories. For $4.97 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Head to the store and pick up habanero peppers, peppercorn, onion, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It is a rather expensive recipe for fans of Central American food. It works well as a main course. It is brought to you by Food.com.

19 ingredients

1. 1/4 tsps allspice berry
2. 1/4 tsps peppercorn
3. 1 lb chicken breast
4. 6 oz chicken broth
5. 1 tbsp cornstarch
6. 3 tbsps rum
7. 2 tbsps coconut
8. 2 tbsps gingerroot
9. 2 garlic cloves
10. 2 tbsps green onions
11. 1/4 tsps ground habanero chile pepper
12. 1 juice of lime
13. 2 tbsps oil
14. 1 cup onion
15. 6 oz orange juice
16. 1 orange zest
17. 2 habanero peppers
18. 1 medium bell pepper
19. 1 medium sweet potato

Instructions

1. Heat skillet over medium heat. Toast peppercorns & allspice berries until aromatic, about 3 minutes.
2. Remove and smash or grind.Coat pan with oil.
3. Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover.Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Saut until browned, about 4 minutes.
4. Pour in broth, bring to a boil over high heat.
5. Add orange zest/peel and dark rum.
6. Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice.Uncover, stir and squeeze in lime juice.
7. Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors.
8. Garnish with coconut and scallions.This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive.Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent.For extra zing at the table, Trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.