GRILLED CARIBBEAN CHICKEN THIGHS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
- Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
- Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
- Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.
Nutrition Facts : Calories 762 calorie, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 265 milligrams, Sodium 376 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 50 grams
BBQ JERK CHICKEN WITH CARIBBEAN MANGO SLAW
Steps:
- Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight.
- Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside.
- Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw.
- Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango.
CURRY MANGO CHICKEN
If you like Caribbean flavor, you're in for a treat. It's a lot of flavor for a cheap and easy dish. Enjoy!
Provided by TORONTOMOMMY
Categories World Cuisine Recipes Latin American Caribbean
Time 2h15m
Yield 6
Number Of Ingredients 23
Steps:
- In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
- Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
Nutrition Facts : Calories 769.3 calories, Carbohydrate 83.9 g, Cholesterol 131.6 mg, Fat 32.7 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 13.3 g, Sodium 620.3 mg, Sugar 19.5 g
MANGO CHICKEN, BEAN & RICE BAKE
Drumsticks are ideal for an all-in-one traybake - the rice, beans and spicy seasoning make it a little like Caribbean jerk chicken
Provided by Cassie Best
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
- Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
- Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.
Nutrition Facts : Calories 753 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 32 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1.2 milligram of sodium
CARIBBEAN CHICKEN
Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
Provided by KS
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
- In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
- Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1239.5 mg, Sugar 11.8 g
CREAMY CHICKEN & MANGO CURRY
Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
- Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
- Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
- Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
- Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
CARIBBEAN GRILLED CHICKEN SANDWICH (OR SALAD)
I saw this sandwich on a menu at a restaurant, and wrote down the description. After some research I came up with this. I am convinced the restaurant sandwich couldn't have been better! Its an amazing dish! We left off the bun and placed all the ingredients on a plate, salad style.I know it would be out of this world on a hawaiian bun, but we can't have bread..( sigh) It also listed swiss cheese as an ingredient, and altho we didn't use it, I did post it as part of the recipe.Time does not include marinating time, nor the time to cube the mango.
Provided by Lou6566
Categories Lunch/Snacks
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix together the ingredients for the marinade. Place chicken pieces in it and refrigerate for 4 hours, being sure it is covered with marinade.
- Mix together the ingredients for the mango mayo, and place in refrigerator.
- when chicken has finished marinading, grill it,and the pineapple slices til they are both perfect.
- For sandwich:
- place Chicken on bun, cover with swiss cheese, and top with pineapple slice, tomato slices, lettuce, onion slices, and top with mango mayo.
- for salad:.
- place lettuce, tomato slices, and onion slices on plate. Add chicken, and top with the cheese, then the pineapple slice. Dollop the mango mayo over all.
Nutrition Facts : Calories 738.7, Fat 45.4, SaturatedFat 12.5, Cholesterol 126.2, Sodium 369.7, Carbohydrate 45.1, Fiber 5.6, Sugar 27.9, Protein 41.5
CARIBBEAN CHICKEN
fruity dish for the slow cooker
Provided by vstothard
Time 6h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Fry the onion, celery, carrot mushrooms and pepper in a large frying. Add the chicken joints and fry until browned all over.
- Drain the peaches and pineapple, reserving the juice and add them to the pan.
- Blend the cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice. Add seasoning, boiling water and and bring to the boil, stirring continuously.
- Transfer to the slow cooker and cook for 5 - 6 hours.
CARIBBEAN HONEY-SPICED CHICKEN WITH MANGO
wonderful chicken dish using fresh mango and spices. Update 22/02/12 Scored the chicken so the meat could penetrate throughout and it made a fabulous easy meal. Used real garlic instead of garlic salt.
Provided by MarraMamba
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
- Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts.
- .
- Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
COCONUT MANGO CHICKEN
From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)
Provided by Lee_tah
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry chicken until golden; set aside.
- Fry onion, garlic and ginger about 5 minutes.
- Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
- Simmer for about 5 minutes.
- If desired, serve on a bed of jasmine rice.
CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM
The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.
Provided by startnover
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mango cream:.
- Place the mango in a mini food processor and pulse till it is a pulp.
- Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
- For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
- In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
- Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
- Set this aside.
- Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
- Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
- Mix toasted bread crumbs in a third bowl with the coconut.
- Preheat a deep fryer with oil according to the directions of the fryer.
- Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
- Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
- Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
- After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
- I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
- Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.
Nutrition Facts : Calories 923.7, Fat 23.7, SaturatedFat 14.4, Cholesterol 137.1, Sodium 685.9, Carbohydrate 116.8, Fiber 4.2, Sugar 43, Protein 54.2
CARIBBEAN CANADIAN GLAZED CHICKEN
Chicken pieces of your choice marinated in a golden glaze of molasses, pineapple juice, rum, mustard, garlic and ketchup; then baked, brushed and broiled to sun-kissed perfection! I have just come back from a holiday in the Caribbean, so I was inspired to create a 'taste of the sun'. Enjoy!
Provided by lcpgh
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
- Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
- Preheat oven to broil.
- Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)
Nutrition Facts : Calories 519.4 calories, Carbohydrate 26.6 g, Cholesterol 157.9 mg, Fat 28.8 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 672.6 mg, Sugar 19.5 g
CREAMY MANGO CHICKEN
Quick, easy and delicious - perfect for a last minute dinner party!
Provided by blonds81
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat over to 180
- Season the chicken with salt and pepper
- Heat the oil in a pan and fry the chicken breast until golden brown and sealed - drain and place in the base of a casserole dish
- Whisk the cream until soft, mix in the mango chutney, worcestershire sauce, salt and pepper - pour over the chicken
- Bake in the oven for 35 mins - until the chicken is cooked through
- Serve with wild rice and green beans
MOJITO MANGO CHICKEN
This was created for Ready, Set, Cook 2006. A mojito is a traditional Cuban cocktail made with rum, mint and lime. This dish incorporates the mojito into a mango salsa. Once you pour this Caribbean "cocktail" over your gingery, garlicky chicken, you have a highly flavorful Caribbean entree.
Provided by tara portee
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- To make salsa, heat oil in a skillet over medium high heat.
- Add green pepper and onions and saute about 4 minutes.
- Add minced ginger and red pepper flakes, saute another 1 minute.
- Now add mango and cook an additional 5 minutes.
- Now add rum and lime juice and simmer for one minute.
- Take off the heat and stir in mint. Set mango salsa off to the side.
- For the chicken breast preparation pat the breasts dry.
- Combine the flour, garlic powder, ginger, salt and pepper.
- Lightly pat the chicken into the flour mixture.
- Heat the oil over medium high heat in an oven proof skillet.
- Lightly brown the chicken for about three minutes on each side.
- Pour the mango salsa over the chicken.
- Put the uncovered skillet in a 350 degree oven for 10 minutes.
Nutrition Facts : Calories 348.5, Fat 15.8, SaturatedFat 1.5, Cholesterol 68.4, Sodium 370.8, Carbohydrate 19.6, Fiber 1.9, Sugar 12.2, Protein 28.5
MANGO SPICED CHICKEN
A blend of Caribbean flavors infuses this chicken dish from with a tropical tang, and the mango sauce is a cool complement to the paprika-laced coating.-Milafaye Bryning, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the honey, lemon juice and zest until blended. Set aside 1/4 cup. In a small bowl, gently combine the mango and remaining honey mixture; cover and refrigerate. In a blender or food processor, combine the oil, onion, jalapeno, paprika, garlic salt, cinnamon, allspice, pepper and reserved honey mixture; cover and process until onion and jalapeno are finely chopped., Place the chicken in an 8-in. square baking dish coated with cooking spray. Spoon half of the spice mixture over each piece turn over and top with remaining mixture. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Serve with mango mixture.
Nutrition Facts : Calories 485 calories, Fat 12g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 541mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 4g fiber), Protein 39g protein.
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