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Caribbean Lime Chicken

Healthycooking's picture
Ingredients
  Lime 1 Medium
  Dark rum/Orange juice 2 Tablespoon
  Garlic 3 Clove (15 gm), sliced thin
  Minced fresh ginger/1/2 teaspoon ground ginger 2 Tablespoon
  Hot red pepper sauce 1 Tablespoon
  Whole chicken breasts 2 , halved and skinned
  Non stick cooking spray 1
  Yellow onion 1 Large, chopped
  Low sodium tomatoes 1 Can (10 oz) (With Their Juice)
  Molasses 2 Tablespoon
  Cinnamon stick 1
  Banana 1 , sliced and dipped in lime or lemon juice to prevent darkening
  Lime juice/Lemon juice 1⁄2 Cup (8 tbs)
Directions

Using a swivel bladed vegetable peeler, remove the peel from half of the lime and set aside.
Juice the lime into a shallow glass bowl.
Add the lime peel to the lime juice, along with the rum, garlic, ginger, and red pepper sauce.
Add the chicken, tossing to coat well.
Cover and refrigerate for 8 hours or overnight, turning the chicken in the marinade several times.
Lightly coat a heavy 12 inch skillet with the cooking spray and set over moderate heat for 30 seconds.
Add the chicken, reserving the marinade, and cook about 2 1/2 minutes on each side.
Transfer to a platter.
In the same skillet, cook the onion, uncovered, over moderate heat until soft about 5 minutes.
Puree the tomatoes in an electric blender or food processor and add to the skillet, along with the molasses, cinnamon stick, reserved marinade, and chicken.
Reduce the heat to low and simmer, uncovered, for 20 minutes.
Transfer the chicken to a platter.
Raise the heat under the skillet to high and boil the sauce, uncovered, until slightly thickened 3 to 5 minutes.
Return the chicken to the skillet and heat through for 2 to 3 minutes.
Remove the cinnamon stick, arrange the chicken and sauce in a serving dish, and garnish with the banana slices, if you like.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Healthy

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