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Caribbean food is spicy and savory.  The cuisine of the Caribbean is like a cultural patchwork Caribbean Chickenquilt.   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
    --------      ------------       --------------------------------
        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.