Quick And Easy Caribbean Chicken Recipes

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CARIBBEAN CHICKEN

Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.

Provided by KS

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 4

Number Of Ingredients 14



Caribbean Chicken image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  • In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
  • Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1239.5 mg, Sugar 11.8 g

1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breast halves
¼ cup duck sauce
¼ cup marinara sauce
1 teaspoon mango hot sauce
¾ cup fresh pink grapefruit juice, divided
1 cup Italian seasoned bread crumbs
1 ripe nectarine, pitted and sliced

QUICK AND EASY CARIBBEAN CHICKEN

this is one of those magical recipies where the ingredients take a life of their own together. Its a real favourite in our house and very easy to make. The hanabero chilli split open once and it was like dynamite ! But we ate it anyway.

Provided by charmaine curry

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Quick and Easy Caribbean Chicken image

Steps:

  • Put the chicken in a bowl with the chopped garlic, chopped onion, chopped green chillies, allspice and lime juice.
  • Leave to marinade for at least an hour, preferably over night.
  • Scrape the marinade off the chicken and reserve.
  • Fry the chicken in the oil.
  • Return the marinade to the pan with the stock and or wine, to cover the chicken.
  • Put the WHOLE hanabero chilli in the middle and let it simmer.
  • It should perfume the dish without adding heat.
  • I serve this with a tin of red kidney beans, thyme, garlic and creamed coconut in, and a watercress salad.

Nutrition Facts : Calories 247, Fat 7, SaturatedFat 1.8, Cholesterol 118.1, Sodium 294.6, Carbohydrate 13.8, Fiber 1.3, Sugar 5.6, Protein 31.3

8 skinless chicken thighs
4 cloves garlic
2 red onions
1 the lime, juice of
1 -2 green chili
1 bunch fresh thyme
1/2 teaspoon allspice (jamaican pimento)
1 pint chicken stock
white wine
1 habanero pepper
peanut oil

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