Caribbean Chicken is a gluten free and dairy free main course. One portion of this dish contains around 54g of protein, 21g of fat, and a total of 649 calories. This recipe serves 2. This recipe is typical of Central American cuisine. If you have gingerroot, peppercorn, orange zest, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
1
Heat skillet over medium heat. Toast peppercorns & allspice berries until aromatic, about 3 minutes.
Ingredients you will need
Allspice Berries
Peppercorns
Toast
Equipment you will use
Frying Pan
2
Remove and smash or grind.Coat pan with oil.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
3
Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover.Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Saut until browned, about 4 minutes.
Ingredients you will need
Sweet Potato
Ginger
Red Pepper
Allspice
Habanero Chili
Whole Chicken
Peppers
Garlic
Pepper
Onion
4
Pour in broth, bring to a boil over high heat.
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Broth
5
Add orange zest/peel and dark rum.
Ingredients you will need
Orange Zest
Dark Rum
6
Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice.Uncover, stir and squeeze in lime juice.
Ingredients you will need
Orange Juice
Corn Starch
Lime Juice
Habanero Chili
7
Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors.
Ingredients you will need
Chicken Broth
Orange Juice
Whole Chicken
Sauce
8
Garnish with coconut and scallions.This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive.Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent.For extra zing at the table, Trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.