TROPICAL CHICKEN PATTIES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the chicken, half of the green jalapeno, half of the garlic, the allspice, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mix with your hands and form into four 1/2-inch-thick oval patties. Put the patties on a plate, cover and refrigerate until ready to cook.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the red onion, the remaining green jalapeno and garlic, and the turmeric and cook 1 minute. Add the rice, 1/4 teaspoon salt and 2 cups water. Bring to a boil, stir and reduce the heat to medium low; cover and simmer until the rice is tender, about 15 minutes. Add the peas but don't stir; cover and set aside.
- Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. Add the patties and cook until firm, about 4 minutes per side. Toss the pineapple, cilantro, red jalapeno, and the remaining red onion and 1/2 tablespoon vegetable oil in a bowl. Season with salt.
- Stir the rice and peas and season with salt and pepper. Serve with the patties and pineapple salsa.
- Per serving: Calories: 517 ;Total Fat: 21 grams; Saturated Fat: 4 grams; Protein: 29 grams; Total carbohydrates: 56 grams; Sugar: 0 grams; Fiber: 4 grams; Cholesterol: 94 milligrams; Sodium: 349 milligrams
Nutrition Facts : Calories 517 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 349 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 29 grams
GRILLED CITRUS CHICKEN WITH GRILLED TROPICAL FRUIT
Steps:
- Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking.
- Preheat the grill.
- Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
- When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender.
- Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
- Place the chicken on a platter and arrange the fruit along the edges.
SPICY GRILLED TROPICAL CHICKEN WRAPS
These are very good! They need a 2 hour marinating time for the chicken but that can be done earlier in the day, as with making the rice and then while cooking the chicken you can assemble the wraps and make a nice salad of greens, with spinach, red leaf lettuce, tomatoes, cucumber, red bell peppers, black olives, and feta cheese. Lovely! Originally mealsforyou with a bit of tweaking.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a large sealable plastic bag, (from lemon juice through & including the red pepper flakes).
- Mix thoroughly and add chicken.
- Seal bag and marinate in refrigerator 2 hours.
- Combine cream cheese and pineapple in a bowlwith the nuts, if using.
- Mix thoroughly and refrigerate until ready to use.
- About 40 minutes before cooking chicken, bring water to a boil in a heavy saucepan over high heat.
- Stir in rice and salt to taste.
- Bring to a boil.
- Immediately reduce heat to low.
- Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
- Set aside 10 minutes, fluff with a fork & add parsley.
- Cover and keep warm.
- Prepare grill or turn on broiler.
- Remove chicken from marinade, reserving marinade.
- Grill or broil chicken about 10 minutes, turning and basting occasionally with reserved marinade until cooked throughout.
- Transfer to a cutting board and slice thinly across the grain.
- Spread cream cheese mixture over center third of each tortilla.
- Add a large spoonful of rice.
- Top with sliced chicken breast.
- Fold tortillas, enclosing mixture to make a packet.
- Serve with a Pinot Blanc, or Sauvignon Blanc and enjoy thoroughly!
Nutrition Facts : Calories 702.1, Fat 18.3, SaturatedFat 7.3, Cholesterol 92.1, Sodium 1248.8, Carbohydrate 90.6, Fiber 4.9, Sugar 6, Protein 41.2
TROPICAL CHICKEN
This hearty, colorful dish makes a convenient all-in-one meal. I serve it often, and my family never seems to get tired of it. They like the way the sweetness of the pineapple in this recipe balances the garlic and hot pepper. -Leah Johnson, Pearl City, Hawaii
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Nutrition Facts : Calories 451 calories, Fat 24g fat (6g saturated fat), Cholesterol 102mg cholesterol, Sodium 396mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 35g protein.
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