CARIBBEAN CHICKEN
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.
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
CARIBBEAN CHICKEN MEDLEY
This dish comes together quickly because it's cooked in the microwave. I haven't tried it yet, but sounds good.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In 2 quart casserole, combine cornstarch, mustard, ginger and cilantro.
- Blend in 1 cup pineapple juice, the soy sauce and dressing.
- Add chicken, zucchini and carrot.
- Cover.
- Microwave at High for 12 minutes or until sauce is thickened and translucent, stirring 3 times.
- Stir in onions and pineapple chunks.
- Re-cover.
- Microwave at High for 2 minutes or until hot.
- Serve over hot cooked rice if desired.
Nutrition Facts : Calories 190.3, Fat 4.5, SaturatedFat 0.8, Cholesterol 72.6, Sodium 531.8, Carbohydrate 11.5, Fiber 1.2, Sugar 7.6, Protein 25.6
STUFFED CHICKEN BREASTS WITH CARIBBEAN ROOT MEDLEY MASH, SOFRITO RUM REDUCTION AND CREOLE FRUIT SALSA
In this twist on the same old chicken and potatoes, I showcase the wide array of root vegetables used in Caribbean cuisine-it's not just rice and beans. I stuff chicken breasts with a mash consisting of a medley of vegetables: pumpkin, taro and Cuban or tropical sweet potatoes (auyama, yautia and batata). Big island flavors appear from sofrito and rum in the sauce while a fresh fruit salsa of pineapple, mango and papaya with guarapo (pineapple vinegar) provides a bright finish. This complete meal is an ode to growing up in the United, but a piece of my heart and stomach always lives on the island.
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the creole fruit salsa: Combine the pineapple, mango, papaya, red onion, lime juice or pineapple vinegar, cayenne pepper or Tajín, orange zest, mint leaves and salt and pepper to taste in a medium bowl. Toss until well combined and set aside for serving.
- For the Caribbean root medley mash: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
- Place the garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Roast until fork tender, 20 to 25 minutes. Pop the roasted garlic out of the peel and discard the peel. Leave the oven on for your chicken breasts!
- Meanwhile, combine the pumpkin, taro, sweet potatoes and vegetable broth in a stockpot. Season with salt, cover with a tight-fitting lid and bring to a boil. Cook over medium heat until all the vegetables are very tender, 20 to 25 minutes. Drain the vegetables.
- Meanwhile, heat a large skillet over medium heat. Once it's hot, heat the 2 tablespoons olive oil. Add the chopped red onions and cook, stirring, until softened and lightly browned, about 5 minutes. Transfer to a food processor or large bowl. Add the root vegetables, butter, cream, cilantro, paprika and roasted garlic to the onions. Process or mash with a potato masher to your desired consistency but still thick. Add salt and pepper to taste. Set the mash aside.
- For the chicken: Slice the chicken breasts horizontally and open each one like a book. Sprinkle each with 3/4 teaspoon of the sazón and 1 tablespoon of the dried oregano. Spread 1 tablespoon of the sofrito on each breast. Season the chicken with salt and pepper. Place 1/2 cup of the mash in the center of each butterflied breast and tie with kitchen twine to enclose the stuffing.
- Heat the avocado oil in a large cast-iron or other ovenproof skillet over medium-high heat. Once your skillet is very hot, add the stuffed chicken breasts and cook until seared, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 170 degrees F, about 20 minutes. (If you don't have an ovenproof skillet, bake the chicken on a rimmed baking sheet.) Remove the twine, slice each chicken breast into 3 rounds and set aside.
- For the sofrito rum reduction: While the chicken is in the oven, heat a medium skillet over medium-low heat. Add the olive oil and garlic paste and cook, stirring quickly, for 30 seconds, then add the sofrito. Stir to combine. Add the honey and oregano sprigs and cook over medium-high heat until reduced by one-fourth, 3 to 5 minutes. Add the rum and cook, scraping up any browned bits from the bottom of the skillet. Decrease the heat to low and simmer for 4 to 5 minutes or until reduced to your desired consistency. Remove and discard the oregano sprigs.
- For serving: Place the chicken on a plate and add some of the reduction and 1/2 cup of the salsa on the side. Garnish with lime zest and edible flowers, if using.
MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA
Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
- Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
- Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
- Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
- Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.7 g, Cholesterol 76.8 mg, Fat 19 g, Fiber 4.4 g, Protein 22.9 g, SaturatedFat 5.8 g, Sodium 429.7 mg, Sugar 5.5 g
CARIBBEAN CHICKEN
This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it.
Provided by Mysterygirl
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
- Seal.
- Marinate in refrigerator overnight. Place oven rack in top position.
- Heat oven to 500°F:.
- Drain chicken; discard marinade. Pat dry.
- Arrange in roasting pan.
- Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.
Nutrition Facts : Calories 178, Fat 5, SaturatedFat 1, Cholesterol 72.5, Sodium 572.1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 29.6
VEGETABLE CHICKEN MEDLEY
In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.
Nutrition Facts :
CHICKEN & HERB SPRING MEDLEY
You don't have to wait until spring to enjoy this meal with your family. It's great any time you want a flavorful and easy-to-make meal filled with the goodness of vegetables and chicken.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- In a skillet, over medium-high heat, add oil and chicken.
- When chicken is browned, stir in onions. Cook for about 2 more minutes.
- Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
- Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!
Nutrition Facts : Calories 254.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 10.2 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 2.4 g, Sodium 359.9 mg, Sugar 0.8 g
More about "caribbean chicken medley food"
CARIBBEAN CHICKEN | INTERNATIONAL EATS | CART2TABLE
From myheartmatters.ca
CARIBBEAN CHICKEN - EAT GOOD 4 LIFE
From eatgood4life.com
CARIBBEAN CHICKEN - CHILI PEPPER MADNESS
From chilipeppermadness.com
10 BEST SEAFOOD MEDLEY RECIPES - YUMMLY
From yummly.com
24 BEST CARIBBEAN FOOD (EASY CARIBBEAN RECIPES)
From izzycooking.com
TRINIDAD PELAU CHICKEN AND PIGEON PEAS RECIPE - THE …
From thespruceeats.com
CARIBBEAN CHICKEN AND RICE RECIPE RECIPE - SAVORY …
From savorythoughts.com
CARIBBEAN CREOLE CHICKEN - GLOBAL KITCHEN TRAVELS
From globalkitchentravels.com
CARIBBEAN CHICKEN RECIPE - CHATELAINE.COM
From chatelaine.com
THE PERFECT CARIBBEAN ROAST CHICKEN RECIPE - COOKING WITH RIA
From cookingwithria.com
CARIBBEAN CHICKEN MEDLEY RECIPE - WEBETUTORIAL
From webetutorial.com
CARIBBEAN CHICKEN RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
CARIBBEAN RECIPE OF THE WEEK – COCONUT CURRIED SEAFOOD MEDLEY
From newsamericasnow.com
160 CARIBBEAN MEDLEY IDEAS | CARIBBEAN RECIPES, ISLAND LIFE, …
From pinterest.com
CARIBBEAN OVEN-FRIED CHICKEN RECIPE - SNAPPY GOURMET
From snappygourmet.com
10 BEST CARIBBEAN STYLE CHICKEN RECIPES - YUMMLY
From yummly.com
CARIBBEAN ROAST CHICKEN WITH A PINEAPPLE AND SWEET POTATO MEDLEY
From lombardibrothersmeats.com
10 MOST POPULAR CARIBBEAN CHICKEN DISHES - TASTEATLAS
From tasteatlas.com
CARIBBEAN CHICKEN,SNAP PEA MEDLEY & STRAWBERRY CREAM CREPES
From pinterest.com
SWISS & CHICKEN VEGETABLE MEDLEY RECIPE - RECIPETIPS.COM
From recipetips.com
TROPICAL CHICKEN MEDLEY - WARNER HEALTH
From beyondimpossible.com
LEAN AND GREEN TROPICAL CHICKEN MEDLEY | KETO & LOW-CARB
From leanandgreenrecipes.net
CARIBBEAN CHICKEN | RECIPE
From kelloggs.ca
CARIBBEAN CHICKEN WITH PINEAPPLE - HUNGRY-GIRL
From hungry-girl.com
CARIBBEAN CHICKEN MEDLEY RECIPE - COOKING INDEX
From cookingindex.com
CARIBBEAN MARINATED CHICKEN - STEVEN MASLEY MD, LLC
From drmasley.com
CHICKEN AND RICE MEDLEY RECIPE | RICEARONI.COM
From ricearoni.com
CARIBBEAN CHICKEN | CHICKEN.CA
From chicken.ca
CARIBBEAN CHICKEN DISHES: BEST RECIPES & RESTAURANTS - TASTEATLAS
From tasteatlas.com
30 EASY CARIBBEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CARIBBEAN CHICKEN CASSEROLE | CARIBBEAN RECIPES | GOODTO
From goodto.com
SEAFOOD MEDLEY WITH BROCCOLI AND GREEN BEANS - CARIBBEAN GREEN …
From caribbeangreenliving.com
CARIBBEAN CHICKEN RECIPE – 5 SIMPLE STEP CHICKEN | MAXLIVING
From maxliving.com
CARIBBEAN BAKED CHICKEN - PICNIC ON A BROOM
From picniconabroom.com
CHICKEN VEGETABLE MEDLEY RECIPE BY WESTERN.CHEFS | IFOOD.TV
ALCAN | CARIBBEAN CHICKEN RECIPE
From alcan.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love