Calypso Chicken With Sautéed Plantains And Down Island Salsa Recipes

Steps:

• 1. Marinate the chicken breasts in the lime juice, lime rind, lemon juice, and 1 cup of the Alize for at least 30 minutes. at the same time, soak the raisins in the remaining 1/2 cup Alize. 2. Preheat the oven to 350 degrees. Remove the chicken from the marinade and reserve the liquid. Melt the butter in a heavy 10-inch skillet over moderate heat and saute the green onions and garlic until limp. Add the chicken breasts and saute until they begin to turn white. 3. Place the chicken breasts in an ungreased 4 quart casserole or baking dish with the sauteed onions and garlic. Add the raisins and their liquid and all the remaining ingredients to the reserved marinade, stir to combine, and pour over the chicken. Bake, uncovered, for 45 minutes. Garnish with chopped pimientos and serve with saffron rice.

Steps:

• 1. Drain the pineapple, reserving the liquid. Store pineapple chunks in the refrigerator.
• 2. Combine the pineapple juice, rum, lime juice, soy sauce, brown sugar, garlic, curry powder, ginger, cloves, and red pepper in a medium bowl; stir well.
• 3. Place chicken in a 13x9x2 inch baking dish. Pour the marinade mixture over the chicken; cover tightly, and marinate in the refrigerator for 8 hours.
• 4. Drain the chicken, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Set marinade aside.
• 5. Bake chicken, uncovered, at 375° for 40 minutes, basting occasionally with the reserved marinade. Add reserved pineapple chunks and orange segments to chicken. Bake an additional 10 to 15 minutes or until the chicken is done. Garnish if desired with lime wedges.

Steps:

• Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally. Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; sauté 1 minute per side or until browned. 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, Sautéed Plantains, and rice. Garnish with thyme sprigs and lime wedges, if desired. Serving Size: 1 chicken breast, 1/3 cup sauce, 2/3 cup salsa, plantain half, and 1/2 cup rice ____________________ To Make Down-Island Salsa: Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Recipe Makes: 6 cups Serving Size: 2/3 cup To Make Sautéed Plantains: Heat oil in a large nonstick skillet over medium-high heat. Add plantains; sauté 1 1/2 minutes per side or until browned. Slice, if desired.