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Cooking : Caribbean Chicken

I'll keep things short today because...well, it's Monday and I feel like I have been working 10 straight years without sleep. An exaggeration, of course, but my mind is telling me that it's very close to the truth, somehow. #lol

Caribbean Baked Chicken with Delicious Sauce
I am not a chef but because, as explained in another post, I spend as much time in the kitchen as I do in front of the computer, I continue to scour the internet for recipes so that I don't have to tapau (takeaway) everyday for lunch AND dinner. I don't even have time for my phone or tablet. =(

But here's something you might want to try cooking in YOUR kitchen. The sauce is tangy and sweet at the same time, thanks to the mustard, paprika, cider vinegar, and the combination of pineapple, tomatoes, ginger, onion and garlic.

I've never tried doing this type of cooking before so, it was an experiment. And I love it! Head over to Kellie's recipe on Cookpad for the printable Caribbean Chicken recipe or just note it down from the following.

I sincerely hope that you're having a better time keeping your eyes open and mind chugging along than I am.

XOXO,
Marsha

Caribbean Chicken

We're reminiscing our Saint Lucia days. .. Sweet and spicy chicken we had at a couple local family restaurants on the island... some came grilled, some were stewed in the sauce. (Heat/spiciness varied as well) Play around with the heat and make it your own. Serve with Rasta Charlie's coconut rice.. yumm.
Recipe Credit : Kellie

Ingredients

  1. 1 cup crushed/pureed plum tomatoes
  2. 1 cup Fresh pineapple, finely chopped
  3. 2 1/2 tbsp brown sugar
  4. 1/4 cup spicy dijon mustard
  5. 1 tbsp Browning sauce (pickapeppa or worcestershire)
  6. 2 tbsp cider vinegar
  7. 2 tbsp Fresh ginger, minced
  8. 4 garlic cloves, minced
  9. 1/2 onion, diced
  10. 1 tsp paprika
  11. 1/2 tsp dried thyme
  12. 1/2 Scotch bonnet, minced (or more if you like it spicier)
  13. 1 tsp olive oil
  14. 6 boneless skinless chicken pieces (thighs and breast)
  15. Method

    1. In a pot heat oil, add onion garlic and saute for 2 min.
    2. Add all the other ingredients (except chicken)and blend with hand blender until smooth but thick. (Leaving a few chunks behind is fine ) 😊
    3. Let sauce come to boil then reduce to low and let sit on the heat for 30 min.
    4. Place chicken in a bowl and add 1/2 cup of the sauce and let marinade for 15 min.
    5. Grill the chicken until cooked through. I like to serve more of the sauce on top of the chicken (with the sauce that was left over in the pot)
    6. ** if you're cooking this on the stove top and not the grill, brown/sear chicken in a pan,add some of the sauce and let cook together until chicken is cooked through****** serve with coconut rice and veggies.
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