Caribbean Chicken With Nectarines Sweet Potatoes And Bananas Food

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CARIBBEAN CHICKEN



Caribbean Chicken image

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

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

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

CHICKEN AND SWEET POTATO CARIBBEAN STEW



Chicken and Sweet Potato Caribbean Stew image

This is a remake of the lovely Caribbean Chicken and Squash Stew Recipe #151674. If you don't have time to stew your stew like that one, but still want that flavorful kick, give this frugal version a try. Excellent over rice.

Provided by deb12

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons oil
1 cup onion
1 cup celery (1 stalk)
1/2 cup red bell pepper (or green)
3 garlic cloves
1 teaspoon thyme
1 bay leaf
1 -2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1 -2 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes (we prefer petite diced)
1 sweet potato, 1/2 inch diced (peeling can stay on)
2 cups diced cooked chicken
3 cups cooked rice

Steps:

  • Heat oil in large soup pot over medium heat.
  • Chop onion, celery, red or green pepper, and garlic. Add to oil.
  • Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
  • Near end of cooking time, add crushed red pepper to pot and stir to mix.
  • Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
  • Serve over hot rice.
  • Freeze separate from rice if freezing.

Nutrition Facts : Calories 452.6, Fat 12.4, SaturatedFat 2.4, Cholesterol 52.5, Sodium 506.7, Carbohydrate 60.1, Fiber 4.4, Sugar 8.4, Protein 24.3

GRILLED CARIBBEAN CHICKEN BREASTS



Grilled Caribbean Chicken Breasts image

Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

¼ cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
¼ teaspoon hot pepper sauce
½ teaspoon chopped fresh oregano
1 ½ skinless, boneless chicken breasts

Steps:

  • In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
  • Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
  • Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
  • Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 1.8 g, Cholesterol 17.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 24.7 mg, Sugar 0.9 g

CROCK POT CARIBBEAN CHICKEN AND POTATOES



Crock Pot Caribbean Chicken and Potatoes image

We love this at our house, it's just full of flavor! If you find that the potatoes are cooked before the chicken just remove them to a plate. You will love this!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs chicken pieces
salt and pepper
2 tablespoons oil
2 tablespoons butter
2 large onions, chopped
1 -2 tablespoon minced garlic
1 large green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 -2 teaspoon dried chili pepper flakes (use only if you prefer extreme spicy)
1 tablespoon brown sugar
1 teaspoon ginger powder (can use more)
1/4-1/2 teaspoon cayenne pepper (or to taste)
4 russet potatoes, cut into large cubes (about 1-1/2-inch)
3 large tomatoes, chopped (or use a 28-ounce can of diced tomatoes, drained)
3/4 cup chicken broth
1 1/2 cups coconut milk

Steps:

  • Season the chicken pieces with seasoning salt or regular salt and pepper.
  • Brown both sides in oil and butter in a skillet; transfer to the crock pot along with the chopped tomatoes and potatoes.
  • In the same skillet saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft (about 4 minutes).
  • Stir in the chicken broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
  • Pour the broth/veggie mixture over the chicken and potatoes.
  • Cover crock pot and cook on high heat for about 3-4 hours (adding in the coconut milk and season with salt and pepper the last 40 minutes of cooking).

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