Caribbean Chicken

  • Ready in 30m

  • Serves 2

  • 687 calories

  • 59.36g carbs

Caribbean Chicken is a gluten free and dairy free main course. One portion of this dish contains around 54g of protein, 21g of fat, and a total of 649 calories. This recipe serves 2 and costs $4.83 per serving. This recipe is typical of Central American cuisine. 1 person has made this recipe and would make it again. If you have gingerroot, peppercorn, orange zest, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

19 ingredients

  1. 1/4 tsps berry
  2. 1/4 tsps black peppercorn
  3. 1 lb boneless chicken breast
  4. 6 oz chicken broth
  5. 1 tbsp cornstarch
  6. 3 tbsps dark rum
  7. 2 tbsps dried coconut
  8. 2 tbsps fresh gingerroot
  9. 2 garlic cloves
  10. 2 tbsps green onions
  11. 1/4 tsps ground chipotle 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 peppers
  18. 1 medium red 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.
Caribbean Chicken

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