CHICKEN WITH PAPAYA BBQ SAUCE
Steps:
- For the marinade: In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro, and ginger, and mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours.
- For the chicken: Heat and a grill over medium-high heat and lightly grease the grate with oil. Remove the chicken from the marinade, and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons Papaya BBQ Sauce, and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter and garnish the chicken with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
- Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, scotch bonnet, lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya, and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the BBQ sauce to a bowl, and set aside.
- In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika, and salt, and gently toss to coat.
EASY PAPAYA CHICKEN CASSEROLE
This is a really simple meal that my husband brought back from Hawaii when he was working there 20 years ago. It's one of his all time favaorites. I credit Mrs. Haberman, for turning him on to fruit in a meat dish.
Provided by less2saw
Categories One Dish Meal
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
- Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
- In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
- Bake the chicken for one hour or until juices run clear and the chicken is tender.
- Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
- For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
- Once boiling and thickened add the papaya to the chicken in the roaster.
- Pour the sauce over all, and put back in the oven for 5 minutes.
- Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
- If you serve this dish with rice, double the sauce recipe.
Nutrition Facts : Calories 232, Fat 11.8, SaturatedFat 5.3, Cholesterol 42, Sodium 208.5, Carbohydrate 24.9, Fiber 0.8, Sugar 18.9, Protein 7.4
PAPAYA CHICKEN
Steps:
- Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.
Nutrition Facts : Calories 385, Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 146 milligrams, Sodium 290 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 51 grams, Sugar 6 grams
GREEN PAPAYA CASSEROLE
This is a main dish that uses green papayas. The first time I served it to a group everyone couldn't quite figure out what the main ingredient was AND they were going back for a 2nd serving. It is great for using up that abundance of green papayas one has from trees in the yard. Leftovers are good in the morning.....just crack an egg in your portion and heat it up as you might leftover Chinese.
Provided by Ambervim
Categories Low Protein
Time 1h
Yield 1 Casserole
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cook papaya in a little boiling water until tender. Drain well.
- Cook celery, onions and carrots in butter until tender. Add broth, stuffing cubes and yogurt.
- Mix in papaya.
- Bake for 20 minutes, until heated through.
- If you have it and want, add panko bread crumbs and Parmesan cheese on the top and broil for the last 5-7 minutes.
Nutrition Facts : Calories 2125, Fat 148.6, SaturatedFat 76.7, Cholesterol 291.1, Sodium 4094.4, Carbohydrate 185.2, Fiber 27.8, Sugar 70.1, Protein 25.2
EASY CHICKEN CASSEROLE
Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
- Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).
Nutrition Facts : Calories 466.4 calories, Carbohydrate 29 g, Cholesterol 119.8 mg, Fat 23.9 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 11.1 g, Sodium 797.2 mg, Sugar 3 g
CHICKEN AND PEA CASSEROLE
Simple and quick casserole. Good main recipe or basic recipe to do add in's. You can double the chicken mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal.
Provided by NENAH25
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
- Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
- Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
- Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.
Nutrition Facts : Calories 461.7 calories, Carbohydrate 48.8 g, Cholesterol 53.2 mg, Fat 17.9 g, Fiber 2.8 g, Protein 27.1 g, SaturatedFat 8.7 g, Sodium 1063.4 mg, Sugar 4 g
DIANA'S CHICKEN CASSEROLE
When my dad passed away, someone brought this to the house. My son loved this so much, I was glad to be able to get the recipe.
Provided by nancyal
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the chicken breasts in a 9x13 inch glass baking dish.
- Put a slice of Lorraine cheese on each piece of chicken.
- Mix the soup, water and stuffing together (I add only as much stuffing as I think it needs- I don't always add the whole bag as I',m afraid it will be dry. Usually I add about 3/4 of the bag.) Pour the stuffing mixture over the chicken.
- Melt the stick of butter and drizzle over the top.
- Bake, uncovered, for 1 hour at 375 degrees F.
- I like the onion and sage stuffing myself and this is what i used.
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