Caribbean Chicken Breasts

RECIPE

Yield
4 Servings

Ingredients
4 (6 oz.) boneless, skinless chicken breast halves
Salt and pepper
1/2 cup canned crushed pineapple, drained
4 teaspoons apricot jam
1/4 cup heavy cream
1 teaspoon mild curry powder
2 tablespoons unsalted butter

Preparation
Preheat oven to 400°F. Tear out 4 large foil squares. Place a chicken breast in center of each; season with salt and pepper. In a small bowl, combine pineapple, jam, heavy cream and curry powder; spread over chicken. Top each with 1/2 Tbsp. butter.

Fold top of foil over chicken and crimp edges to seal. There should not be any gaps where liquid could seep out. Place packets on a rimmed baking sheet; bake for 20 minutes. Packets will puff with steam as they heat up if they have been sealed correctly.

Carefully open packets by cutting an X in center of each and peeling foil back; keep hands and face away from steam as it escapes from packets. Use a large spoon or tongs to transfer chicken to plates or a platter. Ladle sauce from inside packets onto chicken and serve hot, with rice and carrots, if desired.

Nutritional Information
Calories:327
Fat:14g (sat 8g)
Protein:40g
Carbohydrate:9g
Fiber:0g
Cholesterol:135mg
Sodium:120mg

Caribbean cooking@home
by cooking mania

Chicken, Mango, and Rice Salad

RECIPE

Mango and avocado may seem unlikely partners, but they have one thing in common: an affinity for cilantro. Here the herb ties them together in an unusual and unusually delicious dish. The salad makes a fine light meal all by itself.

Yield
4

Ingredients
1 1/2 cups rice, preferably short grain
1 1/3 pounds boneless, skinless chicken breasts (about 4)
1/3 cup plus 1 tablespoon cooking oil
1 1/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
3/4 cup chopped red onion
1 mango, peeled and cut into 1/2-inch dice
1 avocado, peeled and cut into 1/2-inch dice
3 1/2 tablespoons lime juice (from about 2 limes)
3/4 cup chopped cilantro

Preparation
1. In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water. Drain thoroughly.

2. Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice.

3. Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.

Wine Recommendation: With its fruit, richness, and flavor, Australian sémillon will match this dish blow for blow.

Caribbean cooking@home
by cooking mania

Caribbean Rice and Peas

Yield
Makes 8 to 10 servings

Ingredients
1 small onion, finely chopped
2 garlic cloves, pressed
1 tablespoon olive oil
2 cups basmati rice
2 1/2 cups water
1 (10-ounce) can chicken broth
1/2 cup unsweetened coconut milk
1 (15-ounce) can pigeon peas, rinsed and drained
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon salt
Garnish: fresh parsley sprigs

Preparation
Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.

Caribbean cooking@home
by cooking mania