Chicken Breasts With Vinegar Sauce Guyana Caribbean Food

GRILLED CARIBBEAN 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.

CHICKEN BREASTS WITH VINEGAR SAUCE (GUYANA -- CARIBBEAN)

Steps:

• Season chicken breasts with salt & pepper, to taste.
• Heat a large skillet over medium heat then add oil & butter.
• Add chicken & brown on one side, about 8 minutes, then turn over, reduce the heat & cook, covered, at least 10 minutes. Then remove breasts to a serving platter, & keep warm.
• To the skillet add the chopped onion & cook until transluscent, about 5 minutes, then add the wine vinegar & turn heat to medium-low.
• In a small container mix cornstarch with the tablespoon of water & mix thoroughly before adding it to the skillet, stirring to combine. Continue cooking & stirring until slightly thickened, then pour the onion mixture over the chicken breasts & serve.

CARIBBEAN CHICKEN (MARINADE)

Steps:

• Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
• Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.

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.

GUYANESE CHICKEN CURRY

Steps:

• Prep the chicken: Put the chicken pieces in a large mixing bowl. Add enough water to come halfway up the bowl. Slice lime in half and squeeze the juice over the chicken. Set aside for 10 minutes. The acid from the lime helps to tenderize the meat and also aids in removing straggling pieces of fat. Drain the chicken and rinse with cold water 2 to 3 times.
• Make the green seasoning: While the chicken soaks in the lime water, make the seasoning. In a blender or food processor add the onion, garlic, pepper, scallions, and water. Blend into a paste. The consistency should be thick like a smooth pesto sauce. Set aside 2 tablespoons for this recipe and store the remainder in the freezer for other uses. Place green seasoning into an airtight freezer safe container or divide it up into silicone ice cube trays. When ready to use, just pop one out of the tray, melt in the microwave and use as needed. The green seasoning can be used as a base to season other meat or rice dishes.
• Marinate the chicken: Dry the meat with a paper towel. Add the garam masala, curry powder, and the green seasoning. Massage into the meat, cover with plastic wrap or a clean dish towel, and set aside to marinate for a minimum of 30 minutes.
• Make the curry paste: In a small bowl combine the garam masala, curry powder, turmeric powder, geera, 2 tablespoons green seasoning, and water. Set aside.
• Cook the curry paste: Heat the oil in a Dutch oven over medium heat. Add the curry paste and cook, stirring constantly, until the curry paste starts to look dry and a little browned. Add the chicken and stir to coat in the curry paste.
• Add the remaining ingredients: Add the onions, pepper, clove, cinnamon, bay leaf, tomato paste, and salt. Stir to combine and let cook, stirring occasionally, for 15 to 20 minutes. While the chicken is cooking it will release some liquid; let the chicken simmer in its juices until just a little is left. The chicken will begin to look dry with the spices almost seared on it. Pour in enough boiling water to come halfway up the pot. Remove potatoes from the water and add to the curry. Stir to combine.
• Let the curry simmer: Reduce the heat to medium-low. Let the curry simmer uncovered, stirring occasionally, until the gravy has reduced and starts to look thick, about 20 to 25 minutes. Add the scallions and geera and stir to combine. Remove from heat. Taste and adjust with additional salt if needed.
• Serve: Spoon curry over a plate of rice or serve with roti. Break off pieces of roti and scoop up the curry to enjoy. Any leftover curry will keep in your fridge for up to 1 week. Did you love this recipe? Give us some stars below!

CARIBBEAN CHICKEN

Steps:

• In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.

CARIBBEAN STYLE CHICKEN BREASTS

Steps:

• Combine sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.
• Trim chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
• Combine garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
• Preheat broiler.
• Broil chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.