CARIBBEAN PORK CHOPS WITH MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the sweet potatoes in a large pot, cover with water and add a big pinch of salt. Bring to a simmer and cook until just tender, 8 to 10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes.
- Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce.
- Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 teaspoon salt and a few grinds of pepper.
- Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce.
CARIBBEAN-SPICED ROAST CHICKEN
Tropical flavors make this chicken really delicious.
Provided by MICHELLE0011
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
- Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
- Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 4.8 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.5 g, Protein 46.1 g, SaturatedFat 7.7 g, Sodium 432.5 mg, Sugar 3.4 g
SWEET POTATO AND CHICKEN SALAD
Make and share this Sweet Potato and Chicken Salad recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Steam or boil the cubed sweet potatoes just until tender; drain and place in the refridgerator to cool completely.
- While sweet potatoes are cooling, mix all other ingredients togther in a large bowl.
- Gently fold in the cooled sweet potatoes.
- Chill until ready to serve.
- Serve on romaine lettuce leaves.
Nutrition Facts : Calories 245.5, Fat 5.8, SaturatedFat 1.6, Cholesterol 58.8, Sodium 251.4, Carbohydrate 25.8, Fiber 4.1, Sugar 11.8, Protein 23
CHICKEN AND SWEET POTATO CARIBBEAN STEW
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
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
FOIL-PACKET CARIBBEAN CHICKEN
Make chicken on the grill - with a Caribbean twist!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
- Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
- Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
- Carefully open the foil packets. Top with the pineapple salsa.
CARIBBEAN CHICKEN WITH SWEET POTATOES
Number Of Ingredients 18
Steps:
- Prepare Tropical Fruit Salsa. Place chicken in shallow glass or plastic dish. Mix remaining ingredients except sweet potatoes pour over chicken. Cover and refrigerate 1 hour.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade reserve marinade. Cover and grill chicken 4 to 5 inches from medium heat 10 minutes. Turn chicken brush with marinade. Add sweet potato slices to grill. Cover and grill chicken and potato slices 10 to 15 minutes, brushing frequently with marinade, until chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken and potato slices with salsa.1 Serving: Calories 245 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 75mg Sodium 150mg Carbohydrate 27g (Dietary Fiber 3g) Protein 28g% Daily Value: Vitamin A 100% Vitamin C 18% Calcium 4% Iron 8%Diet Exchanges: 2 Starch, 3 Very Lean MeatTropical Fruit Salsa1 mango1 papaya2 kiwifruit, peeled and chopped1 jalapeño chili, seeded and finely chopped1 cup pineapple chunks1 tablespoon finely chopped red onion1 tablespoon chopped fresh cilantro2 tablespoons lime juicePeel, pit and chop mango and papaya. Mix all ingredients in glass or plastic bowl. Cover and refrigerate 1 to 2 hours to blend flavors.Betty's TipSweet potatoes can have either a light or dark orange flesh. Their flavor is sweet and similar to winter squash.
Nutrition Facts : Nutritional Facts Serves
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- Cook until the cream thickens slightly or form tiny bubbles, then add the cheese and season to taste with the salt and pepper.
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- Caribbean Rice. Carribean rice is flavored with coconut milk, allspice, cayenne, garlic cloves, and pineapple juice. Can you imagine the combination of warming spices and tropical flavors in one dish?
- Yucca Fries. Want a fun twist on the classic French fries? Yucca fries it is. Yucca, also known as cassava, is a starchy root vegetable popularly used in Latin dishes.
- Caribbean Coleslaw. Creamy coleslaw minus all the mayo – this Carribean side dish is light, refreshing, and perfect with any entrée. Caribbean coleslaw is not just cabbage and carrots.
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