Caribbean food is spicy and savory. The cuisine of the Caribbean is like a cultural patchwork quilt. Each “patch” or dish represents the plentiful bounty of the islands' lush tropical vegetation, combined with the one or more diverse groups of people that have lived there, including the original Carib and Arawak Indians, followed by the Spanish, British, French, and Dutch settlers, as well as Africans.
We served this chicken dish as a lunch special and sometimes for catering. It's a good representation of the kinds of flavors you will find in the Caribbean Islands.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : Main Dishes Chicken
Amount Measure Ingredient -- Preparation Method
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6 large boneless skinless chicken breasts
2 Tbs oil
1 cup onion - chopped
1 cup celery - chopped
1/4 cup fresh lime juice
1 cup ketchup
1/2 cup Pickapeppa Sauce
1 cup orange juice
1 tsp crushed red pepper flakes
2 Tbs brown sugar
2 tsp Jamaican jerk paste or spice
1 ounce dark rum
1. In sauce pot put all ingredients except chicken breasts. Bring to a boil and then
simmer uncovered for about 10 minutes. Taste for 'heat' and sweet, adjust accordingly.
2. While the sauce is cooking, heat a bit of oil in a heavy skillet. Add a pat of butter and when the
butter stops foaming it is ready to use. Season the chicken breasts evenly with Tony
Chachere's Creole Seasoning and brown them all over.
3. Place the chicken breasts in a baking dish, cover with the sauce and bake for 30
minutes at 350. Baste occasionally with the sauce as the chicken cooks.
Serve over fluffy white rice with plenty of sauce. Garnish fresh parsley and slices of lime and oranges if you like.