Caribbean Chicken Soup Recipes

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CARIBBEAN CHICKEN SALAD



Caribbean Chicken Salad image

With just a few things done ahead of time, your dinner can be a breeze.

Provided by Marcy Dzurisin

Categories     Salad

Time 2h45m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
½ cup teriyaki marinade sauce
2 tomatoes, seeded and chopped
½ cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
¼ cup Dijon mustard
¼ cup honey
1 ½ tablespoons white sugar
1 tablespoon vegetable oil
1 ½ tablespoons cider vinegar
1 ½ teaspoons lime juice
¾ pound mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Steps:

  • Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
  • In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
  • In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
  • Preheat the grill for high heat.
  • Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
  • Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Nutrition Facts : Calories 442.9 calories, Carbohydrate 68.8 g, Cholesterol 33.6 mg, Fat 11.3 g, Fiber 4.8 g, Protein 18.9 g, SaturatedFat 1.6 g, Sodium 1561.1 mg, Sugar 44.2 g

CARIBBEAN CHICKEN



Caribbean Chicken image

Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.

Provided by KS

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 4

Number Of Ingredients 14

1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breast halves
¼ cup duck sauce
¼ cup marinara sauce
1 teaspoon mango hot sauce
¾ cup fresh pink grapefruit juice, divided
1 cup Italian seasoned bread crumbs
1 ripe nectarine, pitted and sliced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  • In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
  • Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1239.5 mg, Sugar 11.8 g

CARIBBEAN CHICKEN SOUP WITH BANANAS



Caribbean Chicken Soup With Bananas image

Make and share this Caribbean Chicken Soup With Bananas recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 medium onion, chopped
3 large carrots, peeled and thinly sliced
1 green bell pepper, cut into julienne strips
1 red bell pepper, cut into julienne strips
2 medium zucchini, halved lengthwise then sliced
4 plum tomatoes, chopped
6 cups homemade chicken stock or 1 (49 1/2 ounce) can chicken broth
1 (15 1/4 ounce) can whole kernel corn, drained
3/4 cup converted white rice
2 cups cooked chicken (about 1/2 lb) or 2 cups turkey breast, strips (about 1/2 lb)
3 bananas, thinly sliced
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 tablespoons dried thyme leaves
1 teaspoon garlic salt
1/2 teaspoon garlic powder
1/4 teaspoon Madras curry powder
1/4 teaspoon turmeric
1/4 teaspoon dried oregano, crumbled
1 pinch cayenne

Steps:

  • In 6 quart electric slow cooker, combine the onion, carrots, green and red peppers, zucchini, tomatoes, stock, corn, rice and spice mix ingredients.
  • Stir to blend well.
  • Cover and cook on the low heat setting 6-7 hours or until the rice is tender.
  • Stir in the chicken or turkey.
  • To serve, add almost one-half banana to each soup bowl.
  • Ladle the soup over the bananas and serve at once.

Nutrition Facts : Calories 380, Fat 7.9, SaturatedFat 2, Cholesterol 37.5, Sodium 1903.2, Carbohydrate 52.6, Fiber 7.7, Sugar 16.7, Protein 29.1

CREAMY CARIBBEAN CHICKEN & COCONUT SOUP



Creamy Caribbean Chicken & Coconut Soup image

Make and share this Creamy Caribbean Chicken & Coconut Soup recipe from Food.com.

Provided by SolightlyUK

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 spring onions
2 garlic cloves
1 red chile
6 ounces cooked chicken, shredded or diced
2 tablespoons vegetable oil
1 teaspoon ground turmeric
300 ml coconut milk
900 ml chicken stock
2 ounces small soup pasta or 2 ounces spaghetti, broken into small pieces
1/2 lemon, sliced
salt & freshly ground black pepper
1 -2 tablespoon freshly chopped coriander (cilantro)
1 sprig fresh coriander (to garnish)

Steps:

  • Trim the spring onions and thinly slice.
  • Peel the garlic and finely chop.
  • Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
  • Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
  • Stir in the turmeric and cook for 1 minute.
  • Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
  • Add the pasta or spaghetti with the lemon slices and bring to the boil.
  • Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
  • Remove the lemon slices and add the chicken.
  • Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
  • Stir in the chopped coriander and ladle into heated bowls.
  • Garnish with sprigs of fresh coriander and serve immediately.

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