Quick And Easy Caribbean Chicken Food

EASY CARIBBEAN CHICKEN

Easy Caribbean Chicken image

This is a very simple recipe that uses easy-to-find ingredients. Serve with some steamed vegetables for a complete meal. Use cubes of pork or even shrimp instead of the chicken. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons garlic-herb seasoning blend
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup barbecue sauce
Hot cooked rice
Fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 605mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

QUICK AND EASY CARIBBEAN CHICKEN

Quick and Easy Caribbean Chicken image

this is one of those magical recipies where the ingredients take a life of their own together. Its a real favourite in our house and very easy to make. The hanabero chilli split open once and it was like dynamite ! But we ate it anyway.

Provided by charmaine curry

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 skinless chicken thighs
4 cloves garlic
2 red onions
1 the lime, juice of
1 -2 green chili
1 bunch fresh thyme
1/2 teaspoon allspice (jamaican pimento)
1 pint chicken stock
white wine
1 habanero pepper
peanut oil

Steps:

Put the chicken in a bowl with the chopped garlic, chopped onion, chopped green chillies, allspice and lime juice.
Leave to marinade for at least an hour, preferably over night.
Scrape the marinade off the chicken and reserve.
Fry the chicken in the oil.
Return the marinade to the pan with the stock and or wine, to cover the chicken.
Put the WHOLE hanabero chilli in the middle and let it simmer.
It should perfume the dish without adding heat.
I serve this with a tin of red kidney beans, thyme, garlic and creamed coconut in, and a watercress salad.

Nutrition Facts : Calories 247, Fat 7, SaturatedFat 1.8, Cholesterol 118.1, Sodium 294.6, Carbohydrate 13.8, Fiber 1.3, Sugar 5.6, Protein 31.3

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