Caribbean Chicken With Sweet Potatoes Recipes

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.

CARIBBEAN SWEET POTATO SALAD

Steps:

• Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
• In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
• Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.

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.

AFRICAN CHICKEN & SWEET POTATOES

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through., Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 170°-175°.

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.