Caribbean Lime Chicken Recipe
Caribbean Lime Chicken!! If you were looking for a winning Caribbean Lime Chicken recipe then this is the place to be! I am sure this super delicious Caribbean Caribbean Lime Chicken is gonna bowl you over with its addictive flavor and texture! Chicken is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. Caribbean Lime Chicken makes a yummy Main Dish. Once tasted, I am sure you would love to prepare this Caribbean Lime Chicken recipe for your dear ones!
Ingredients
1 medium size lime
2 tablespoons dark rum or orange juice
3 cloves garlic, sliced thin 2 tablespoons minced fresh ginger or 1/2 teaspoon ground
1 tablespoon hot red pepper sauce
2 whole chicken breasts, halved and skinned
Nonstick cooking spray
1 large yellow onion, chopped
1 can low sodium tomatoes, with their juice
2 tablespoons molasses
1 cinnamon stick
1 banana, sliced and dipped in lime or lemon juice to prevent darkening
Directions
Using a swivel bladed vegetable peeler, remove the peel from half of the lime and set aside.
Juice the lime into a shallow glass bowl.
Add the lime peel to the lime juice, along with the rum, garlic, ginger, and red pepper sauce.
Add the chicken, tossing to coat well.
Cover and refrigerate for 8 hours or overnight, turning the chicken in the marinade several times.
Lightly coat a heavy 12 inch skillet with the cooking spray and set over moderate heat for 30 seconds.
Add the chicken, reserving the marinade, and cook about 2 1/2 minutes on each side.
Transfer to a platter.
In the same skillet, cook the onion, uncovered, over moderate heat until soft about 5 minutes.
Puree the tomatoes in an electric blender or food processor and add to the skillet, along with the molasses, cinnamon stick, reserved marinade, and chicken.
Reduce the heat to low and simmer, uncovered, for 20 minutes.
Transfer the chicken to a platter.
Raise the heat under the skillet to high and boil the sauce, uncovered, until slightly thickened 3 to 5 minutes.
Return the chicken to the skillet and heat through for 2 to 3 minutes.
Remove the cinnamon stick, arrange the chicken and sauce in a serving dish, and garnish with the banana slices, if you like.
Juice the lime into a shallow glass bowl.
Add the lime peel to the lime juice, along with the rum, garlic, ginger, and red pepper sauce.
Add the chicken, tossing to coat well.
Cover and refrigerate for 8 hours or overnight, turning the chicken in the marinade several times.
Lightly coat a heavy 12 inch skillet with the cooking spray and set over moderate heat for 30 seconds.
Add the chicken, reserving the marinade, and cook about 2 1/2 minutes on each side.
Transfer to a platter.
In the same skillet, cook the onion, uncovered, over moderate heat until soft about 5 minutes.
Puree the tomatoes in an electric blender or food processor and add to the skillet, along with the molasses, cinnamon stick, reserved marinade, and chicken.
Reduce the heat to low and simmer, uncovered, for 20 minutes.
Transfer the chicken to a platter.
Raise the heat under the skillet to high and boil the sauce, uncovered, until slightly thickened 3 to 5 minutes.
Return the chicken to the skillet and heat through for 2 to 3 minutes.
Remove the cinnamon stick, arrange the chicken and sauce in a serving dish, and garnish with the banana slices, if you like.
