Papaya Chicken Food

GREEN PAPAYA CHICKEN

Steps:

• Heat the oil over medium heat in a large pot.
• Add the onions and saute until transparent, about 3-4 minutes.
• Add the garlic and ginger and saute another 2-3 minutes.
• Add the chicken pieces and saute another 5 minutes to partially cook and lightly brown.
• Add the fish sauce and stir well.
• Add water to cover the chicken and bring to a boil.
• Reduce heat and simmer 25-30 minutes, stirring and skimming off fat and scum occasionally.
• Add cubed papaya and simmer another 5-10 minutes until papaya is tender.
• Remove from heat, salt and pepper to taste and stir in the chopped spinach.
• This dish will be soupy when done.

CHICKEN WITH PAPAYA BBQ SAUCE

Steps:

• For the marinade: In a bowl, combine the papaya seeds, garlic, lime zest, lime juice, lemon zest, lemon juice, coconut cream, cilantro, and ginger, and mix thoroughly. Add the chicken breasts to the bowl, and toss to coat in the marinade. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for a minimum of 1 hour or up to 24 hours.
• For the chicken: Heat and a grill over medium-high heat and lightly grease the grate with oil. Remove the chicken from the marinade, and lay the breasts on the hot grill. Discard the marinade. Baste each chicken breast with 2 tablespoons Papaya BBQ Sauce, and continue grilling, turning once and basting occasionally with the remaining sauce, until the meat is cooked through. Transfer the chicken to a serving platter and garnish the chicken with the chopped Spiced Cashew Nuts and cilantro leaves, if using.
• Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown. Sprinkle the sugar, scotch bonnet, lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya, and adjust the seasonings with the salt, if desired. Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth. Transfer the BBQ sauce to a bowl, and set aside.
• In a small frying pan, melt the butter over medium heat. Drop the cashews into the pan, and toast until golden brown. Remove the pan from the heat, then sprinkle over the paprika, and salt, and gently toss to coat.

EASY PAPAYA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
• Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
• In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
• Bake the chicken for one hour or until juices run clear and the chicken is tender.
• Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
• For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
• Once boiling and thickened add the papaya to the chicken in the roaster.
• Pour the sauce over all, and put back in the oven for 5 minutes.
• Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
• If you serve this dish with rice, double the sauce recipe.