CARIBBEAN CHICKEN TENDERLOINS
"This recipe is so fast and tasty." The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Rub chicken with jerk seasoning. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute the asparagus, pineapple and onions in remaining oil for 2-3 minutes or until tender. , Combine the cornstarch, pineapple juice and mustard until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.
Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CARIBBEAN CHICKEN TENDERLOINS FOR TWO
"This recipe is so fast and tasty." The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub chicken with jerk seasoning. In a large skillet coated with cooking spray, cook chicken in 1/2 teaspoon oil over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute the asparagus, pineapple and onions in remaining oil for 2-3 minutes or until tender. Combine the cornstarch, pineapple juice and mustard until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and rice.
Nutrition Facts : Calories 328 calories, Fat 4g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CARIBBEAN CHICKEN
Steps:
- Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
- Preheat oven to 350 degrees F.
- Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
- Squeeze a lime wedge over each piece of chicken and serve.
CARIBBEAN CHICKEN
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
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
fruity dish for the slow cooker
Provided by vstothard
Time 6h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Fry the onion, celery, carrot mushrooms and pepper in a large frying. Add the chicken joints and fry until browned all over.
- Drain the peaches and pineapple, reserving the juice and add them to the pan.
- Blend the cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice. Add seasoning, boiling water and and bring to the boil, stirring continuously.
- Transfer to the slow cooker and cook for 5 - 6 hours.
CARIBBEAN JERK CHICKEN TENDERS RECIPE - (4.2/5)
Provided by janedoiron
Number Of Ingredients 5
Steps:
- Pour the marinade into a large zip lock bag. Add the chicken, seal well, and refrigerate all day or overnight. Preheat oven to 400°F. Add the flour to a shallow bowl and season with salt and pepper. Heat a large nonstick skillet over medium heat with a tablespoon of oil. Coat the chicken with flour mixture and place in the hot skillet, browning on both sides. Watch carefully as the sugar in the marinade browns quickly. You will need to brown the chicken in 2 batches so you don't overcrowd the pan. Add more oil to the pan for the second batch. Place the browned chicken on a sheet pan and bake 15 minutes.
CARIBBEAN CANADIAN GLAZED CHICKEN
Chicken pieces of your choice marinated in a golden glaze of molasses, pineapple juice, rum, mustard, garlic and ketchup; then baked, brushed and broiled to sun-kissed perfection! I have just come back from a holiday in the Caribbean, so I was inspired to create a 'taste of the sun'. Enjoy!
Provided by lcpgh
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
- Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
- Preheat oven to broil.
- Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)
Nutrition Facts : Calories 519.4 calories, Carbohydrate 26.6 g, Cholesterol 157.9 mg, Fat 28.8 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 672.6 mg, Sugar 19.5 g
CARIBBEAN CHICKEN
Here's an absolutely delicious recipe from a 1967 edition of Margo Oliver's Weekend Cookbook. This is a great dish for entertaining.
Provided by Dreamer in Ontario
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place washed chicken pieces in large Dutch oven.
- Add boiling water, chili powder, salt, pepper, cinnamon and onion.
- Cover tightly and simmer until almost tender, about 30 minutes.
- Drain chicken pieces and dry well on paper towelling.
- Strain stock and set aside for later.
- Heat butter and oil in large heavy skillet.
- Add chicken pieces and brown well on all sides.
- Place pieces in a large shallow baking dish as they brown. (In a single layer).
- Heat oven to 375°F.
- Drain pineapple chunks.
- Combine pineapple juice with enough chicken stock to make 4 cups of liquid. (Add some water if necessary).
- Pour over chicken pieces.
- Sprinkle pineapple chunks over all.
- Bake 30 minutes, basting chicken often with pan juices.
- Lift chicken out onto a hot platter.
- Spoon pineapple chunks over and sprinkle with grapes.
- Garnish edge of platter with sliced of banana and avocado.
- Combine water and cornstarch, stirring until smooth.
- Stir into liquid in cooking pan gradually.
- Cook, stirring constantly, until thickened and clear.
- Serve as gravy with chicken and fruit.
Nutrition Facts : Calories 542.3, Fat 32.4, SaturatedFat 7.5, Cholesterol 103.5, Sodium 408.7, Carbohydrate 37.9, Fiber 4.6, Sugar 27.5, Protein 27.5
CHICKEN LEGS CARIBBEAN
I'm dreaming of summer and of making these wonderful chicken legs again. Adapted from an old Betty Crocker cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken pieces and pineapple; pour over the chicken, cover and refrigerate at least 1 hour.
- Remove chicken; reserve marinade.
- Grill chicken, bone sides down, 5-6 inches from medium coals for 15-20 minutes; turn chicken.
- Cover and grill, turning and brushing 2-3 times with reserved marinade, until chicken is done, 20-40 minutes longer.
- Serve with grilled pineapple.
- Grilled Pineapple: cut top off pineapple; cut lengthwise into 6 wedges; cut off pineapple core.
- Loosen fruit by slicing from the rind, but don't remove the rind.
- Drizzle 1/4 cup honey over fruit; let stand 1 hour.
- Grill pineapple, rind side down, 5-6 inches from medium coals until heated through, 20-25 minutes.
Nutrition Facts : Calories 323.9, Fat 13.8, SaturatedFat 3.8, Cholesterol 92.4, Sodium 108.4, Carbohydrate 24.8, Fiber 1.6, Sugar 20.8, Protein 20.8
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