Caribbean Chicken W Bulgur Pilaf And Caribbean Style Roasted Potatoes Recipes

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Steps:

• 1. Add the diced pineapple, cilantro, garlic, chicken stock, onion and orange juice to the blender and blend until everything is been combined. 2. Add the Plum sauce in a large bowl, add the pineapple mixture and the sesame oil to the bowl and mix well. 3. Add the mixture to a large enough sauce pan and cook for several minutes until the mixture resembles a glaze. 4. Season chicken with salt and pepper and coat with oil, grill or pan fry the chicken skin side down. Brown the chicken skin side down until nice and seared on both sides. 5. Add the chicken on a hotel pan and place in the oven at 375 degrees. Cook for at least half hour with the hotel pan covered with foil. 6. Pull the chicken out of the oven, and coat the chicken with the glaze, put back in the oven and cook uncovered so the sauce can caramelize. continue to coat the chicken from time to time until the chicken reaches 160 degrees in temperature. The chicken should be done at this point. 7. For the Bulgur, sautee the onion and the garlic in a sauce pan, add the crack wheat (bulgur) to the pan and sautee some more. Add the chicken stock and cook further. Boil the carrots and peas in a seperate pan until nice and tender. In the mean time check to make sure the bulgur doesn't need any more stock, check for seanoning, adjust if necessary. when the peas and carrots are done, add to the bulgur. and mix. cover and cook until the bulgur is nice and tender. 8. For the potatoes: Place the potatoes in a bowl, add the oil, Caribbean seasoning and season some more with salt and pepper. Add to a sheet pan and place in the oven at 365 degrees for 30-45 minutes or until nice and reasted.

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

Steps:

• Preheat oven to 375 degrees F.
• Mix together the salt, cinnamon, allspice, and pepper; rub mixture into chicken (you can remove the skin from the chicken, if you like).
• In a heavy, wide frying pan over medium-high heat, heat the oil.
• Add the chicken pieces and cook, turning, until all sides are browned.
• Remove the chicken from the pan and set aside; discard the pan drippings but do not wipe out the pan.
• Melt the butter in the pan you cooked the chicken in; add the onion and cook, stirring, until soft.
• Add the uncooked bulgur and currants and stir to coat well with butter.
• Spread the bulgur mixture in the bottom of a 9x13-inch baking pan; place the chicken pieces on top.
• Pour the water, then the broth, over the chicken.
• Cover the pan tightly with foil and bake in a 375 degree oven for 40 to 45 minutes or until juices run clear and bulgur has absorbed all liquid.
• Garnish with sprinkled parsley and mint and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
• Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
• While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.