Caribbean chicken is a slightly unusual but tasty dinner dish, flavored with rum, mango, pineapple and banana. The Caribbean consists of many small and slightly larger islands and archipelagos, such as Haiti, Jamaica and Cuba. Since they have a tropical climate, lots of interesting plants grow there. Most of them we don't even have access to in Norway, so we get to make this delicious dish with something we have available. Since rum is produced almost everywhere in the Caribbean, I think it is appropriate to use some of it in the food as well. The alcohol is lost in the heat treatment, so only the taste remains in the food.
This recipe is suitable for 4 people.
4 chicken fillets
1 dl white room
4 tablespoons lime juice
4 tablespoons liquid honey
2 finely chopped, red chilies
Everything is mixed in a bag and left in the fridge until the next day. Then take the chicken out of the marinade and fry in a mixture of 3 tablespoons of butter and 3 tablespoons of sugar. If you have the opportunity, put them on the grill for a couple of minutes at the end.
Salads:
1 mango in cubes
1 pineapple in cubes
2 bananas in slices
Mix in the banana just before serving, so it does not turn brown.
Sauce:
1 box of coconut milk
1 small box of coconut cream
3 tablespoons chicken stock
2 tbsp soy sauce
4 tablespoons white room (you can use the marinade from the chicken)
Salt
Pepper
Maisenna
Mix coconut milk, coconut cream, chicken stock, soy sauce and rum in a saucepan. Add the frying broth from the chicken. Let it cook for 10 minutes. Season with salt and pepper. Smooth the sauce with the cornstarch until you are happy with the consistency.
Boil rice in the usual way, but replace half of the water with coconut milk.
You will find more Caribbean recipes for both food and drink here .
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