Caribbean Chicken With Nectarines Sweet Potatoes And Bananas Recipes

CARIBBEAN CHICKEN

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.

FOIL-PACKET CARIBBEAN CHICKEN

Steps:

• Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
• Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
• Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
• Carefully open the foil packets. Top with the pineapple salsa.

CHICKEN AND SWEET POTATO CARIBBEAN STEW

Steps:

• Heat oil in large soup pot over medium heat.
• Chop onion, celery, red or green pepper, and garlic. Add to oil.
• Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
• Near end of cooking time, add crushed red pepper to pot and stir to mix.
• Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
• Serve over hot rice.
• Freeze separate from rice if freezing.

CARIBBEAN CANADIAN GLAZED CHICKEN

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!)

CARIBBEAN CHICKEN WITH SWEET POTATOES

Steps:

• Prepare Tropical Fruit Salsa. Place chicken in shallow glass or plastic dish. Mix remaining ingredients except sweet potatoes pour over chicken. Cover and refrigerate 1 hour.Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade reserve marinade. Cover and grill chicken 4 to 5 inches from medium heat 10 minutes. Turn chicken brush with marinade. Add sweet potato slices to grill. Cover and grill chicken and potato slices 10 to 15 minutes, brushing frequently with marinade, until chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken and potato slices with salsa.1 Serving: Calories 245 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 75mg Sodium 150mg Carbohydrate 27g (Dietary Fiber 3g) Protein 28g% Daily Value: Vitamin A 100% Vitamin C 18% Calcium 4% Iron 8%Diet Exchanges: 2 Starch, 3 Very Lean MeatTropical Fruit Salsa1 mango1 papaya2 kiwifruit, peeled and chopped1 jalapeño chili, seeded and finely chopped1 cup pineapple chunks1 tablespoon finely chopped red onion1 tablespoon chopped fresh cilantro2 tablespoons lime juicePeel, pit and chop mango and papaya. Mix all ingredients in glass or plastic bowl. Cover and refrigerate 1 to 2 hours to blend flavors.Betty's TipSweet potatoes can have either a light or dark orange flesh. Their flavor is sweet and similar to winter squash.

CARIBBEAN SKILLET SWEET POTATOES

Steps:

• Cook sweet potatoes in boiling, salted water until just tender.
• Drain well and set aside.
• Heat oil in large skillet.
• Add red bell pepper and onion and mix well.
• Allow vegetables to carmelize in pan, but do not burn.
• This takes about 3 to 5 minutes.
• Add sweet potatoes back to the pan.
• Combine sugar, juices and seasonings in a small bowl.
• Pour juice mixture over vegetables in pan and toss gently to coat.
• Cook over medium heat until liquid reduces and is syrupy, about 5 to 10 minutes.
• I don't use the Mccormicks seasoning, just because I have always used Wild Oats Caribbean Seasoning.
• If you have a favorite brand, use it.
• Just stay away from the ones with sugar as an ingredient.
• This freezes very well and I always make 3 or 4 batches at once in my dutch oven.

STICKY ORANGE CHICKEN WITH NECTARINES

Steps:

• Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
• Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
• Plate the chicken and top with nectarine slices.