Calypso Chicken with Sautéed Plantains and Down-Island Salsa

Name: Calypso Chicken with Sautéed Plantains and Down-Island Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 411 grams diced tomatoes, undrained; 710 milliliters hot cooked long-grain rice; 1 teaspoon minced fresh thyme; 2 garlic cloves, minced; 118 milliliters minced green bell pepper; 2 Tbsps fresh lime juice; 591 milliliters chopped onion; 1 teaspoons pepper; 6 servings Sautéed Plantains; 6 servings Down-Island Salsa; 1 teaspoons salt, divided; 1 serrano chile; 680 grams skinned, boned chicken breast halves; 2 teaspoons vegetable oil; 118 milliliters water

Calypso Chicken with Sautéed Plantains and Down-Island Salsan is a gluten free and vegan recipe with 6 servings. One portion of this dish contains approximately 9g of protein, 3g of fat, and a total of 476 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a reasonably priced recipe for fans of Mexican food. A mixture of canned tomatoes, vegetable oil, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally.

Equipment you will use

Bowl

Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Whole Chicken

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.

Ingredients you will need

Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add chicken; saut 1 minute per side or until browned.

Ingredients you will need

Whole Chicken

Add reserved marinade, remaining 1/4 teaspoon salt, tomatoes, water, and serrano chile; bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard chile. Top each chicken breast with tomato mixture; serve with Down-Island Salsa,

Ingredients you will need

Chicken Breast

Serrano Pepper

Marinade

Tomato

Chili Pepper

Salsa

Water

Salt

Sauted Plantains, and rice.

Ingredients you will need

Plantain

Rice

Garnish with thyme sprigs and lime wedges, if desired.

Ingredients you will need

Fresh Thyme

Lime Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

411grams

diced tomatoes, undrained 710milliliters

hot cooked long-grain rice 1teaspoon

minced fresh thyme 2

garlic cloves, minced 118milliliters

minced green bell pepper 2Tbsps

fresh lime juice 591milliliters

chopped onion 1teaspoons

pepper 6servings

Sautéed Plantains 6servings

Down-Island Salsa 1teaspoons

salt, divided 1

serrano chile 680grams

skinned, boned chicken breast halves 2teaspoons

vegetable oil 118milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.