Chicken Trinidad With Orange Rum Sauce Recipe 55

Steps:

• Preheat oven to 350F Place breast in a plastic gallon bag and pound with a mallet until very flat. Remove from bag and using a pastry brush, brush breasts with bitters and sprinkle with salt and pepper. Spread apple and almonds over the breasts and roll up securing ends with toothpicks. (Or perhaps tie with butcher twine,) Put oil in an oven ready fry pan and heat to 350F. While oil is heading do the following: -1. Place flour on a plate. -2. Put beaten eggs in a shallow bowl of large plate. -3. Put grated coconut on a plate. Next coat each breast in flour all sides, then dip in egg coat all sides and then roll in coconut. Using tongs put coated breast in the 350F oil in fry pan. Fry until golden brown turning breast to brown each side. Cook about 4 minutes. Discard any remaining oil. Put oven ready fry pan in 350F oven for 17 minutes to finish cooking. To make Sauce while chicken is cooking: Place orange juice in a sauce pan and bring to a simmer over medium heat adjusting heat so juice will not boil over. Let cook to reduce juice to about half - 10 minutes. Next add rum and cook 5 more minutes. Remove from heat and whisk in butter a little at a time, heavy cream and corn starch. Adjust the corn starch to get a thick sauce. To serve: Cut chicken into rounds, put on plate, pour sauce over chicken, sprinkle with red pepper and parsley.

Steps:

• Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.

Steps:

• For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.

Steps:

• Lightly pound chicken to soften.
• In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
• Add chicken and enough water to just cover chicken.
• Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
• Sauce: (Can be made up a day ahead or frozen and re-heated) :.
• In a food processor, puree mangoes.
• Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
• Mix in processor and transfer to saucepan.
• Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
• Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
• Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.