CHICKEN TRINIDAD WITH ORANGE RUM SAUCE RECIPE - (5/5)
Provided by Claude
Number Of Ingredients 19
Steps:
- Preheat oven to 350F Place breast in a plastic gallon bag and pound with a mallet until very flat. Remove from bag and using a pastry brush, brush breasts with bitters and sprinkle with salt and pepper. Spread apple and almonds over the breasts and roll up securing ends with toothpicks. (Or perhaps tie with butcher twine,) Put oil in an oven ready fry pan and heat to 350F. While oil is heading do the following: -1. Place flour on a plate. -2. Put beaten eggs in a shallow bowl of large plate. -3. Put grated coconut on a plate. Next coat each breast in flour all sides, then dip in egg coat all sides and then roll in coconut. Using tongs put coated breast in the 350F oil in fry pan. Fry until golden brown turning breast to brown each side. Cook about 4 minutes. Discard any remaining oil. Put oven ready fry pan in 350F oven for 17 minutes to finish cooking. To make Sauce while chicken is cooking: Place orange juice in a sauce pan and bring to a simmer over medium heat adjusting heat so juice will not boil over. Let cook to reduce juice to about half - 10 minutes. Next add rum and cook 5 more minutes. Remove from heat and whisk in butter a little at a time, heavy cream and corn starch. Adjust the corn starch to get a thick sauce. To serve: Cut chicken into rounds, put on plate, pour sauce over chicken, sprinkle with red pepper and parsley.
TRINIDADIAN-STYLE CHICKEN
Provided by Roger Mooking
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.
TRINI-CHINESE CHICKEN
Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule. The skin is fried into a lacquered mahogany. The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island's tables.
Provided by Sam Sifton
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
- Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
- Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
- Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 44 grams, Carbohydrate 10 grams, Fat 60 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams
TANGY ORANGE CHICKEN THIGHS
Here's a quick-prep recipe for tender, flavorful chicken in a tangy tomato-based sauce. You can easily double or triple the recipe, depending on the size of your slow cooker. -Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Stir in 1 teaspoon orange zest. Add chicken; spoon sauce over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove to a serving platter. Stir lemon juice and remaining orange zest into sauce; pour over chicken. Sprinkle with bacon.
Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 236mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
TRINIDAD STEWED CHICKEN
Tender golden brown chicken that goes great with anything.
Provided by MASONBROWNE
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
- Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
- Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 8.7 g, Cholesterol 65.3 mg, Fat 20.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 404.4 mg, Sugar 7.6 g
GRILLED CITRUS MARINATED CHICKEN WITH CITRUS RUM SAUCE
This chicken recipe is a staple in our home. Everyone, including the kids love it. Such an easy recipe for entertaining! Also, great served with Recipe #312530. I use the leftovers to make my Recipe #367450.
Provided by carmel housewife
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly pound chicken to soften.
- In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
- Add chicken and enough water to just cover chicken.
- Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
- Sauce: (Can be made up a day ahead or frozen and re-heated) :.
- In a food processor, puree mangoes.
- Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
- Mix in processor and transfer to saucepan.
- Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
- Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
- Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.
TRINI STYLE CHICKEN
This is a Trinidadian style chicken with bok choy. It is tasty and easy to make.
Provided by KIMMY_75
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
- Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
- Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 7.2 g, Cholesterol 88.4 mg, Fat 43.5 g, Fiber 0.7 g, Protein 22.6 g, SaturatedFat 12.2 g, Sodium 1089.8 mg, Sugar 5.2 g
CHICKEN IN ORANGE SAUCE
Make and share this Chicken in Orange Sauce recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
- Preheat the oven to 400 degrees.
- Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
- Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
- Place the chicken into a shallow serving bowl & cover to keep warm.
- Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
- Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.
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