YUMMM so good, Caribbean inspired. I didn't have all of the ingredients for two recipes I found, so I mixed & matched and VOILA - came up with a really killer marinade. Brought it to a BBQ and the ladies were all about it.
4 whole chicken breasts
1 Fresh pineapple or 1 (20 oz.) can pineapple chunks
3 green/orange/red peppers, cut into 1 inch chunks
a couple zuchinni, squash
MARINADE:
1/2 c. soy sauce
1/2 c. pineapple juice
1/4 c. oil
1 tsp. dry mustard
1 tbsp. brown sugar
2 tsp. ginger
1 tsp. garlic salt
1/4 tsp. pepper
Mix all marinade ingredients together and simmer for about 5 minutes. Let it cool down a bit. Cut chicken (w/out skin!) into kind of big 1 1/2 inch chunks. You can marinade the chicken in sauce mixture for about 1 hour. I googled around about how long to marinade when using citrus, and settled on an hour b/c I imagine the citrus could start to cook the chicken (like ceviche), making it rubbery or something. I could of course be completely wrong about this :).
Anyway, alternate chicken, squash, pineapple, and peppers on skewers to your liking. Splash some more marinade on the veggies while cooking.
Showing posts with label caribbean. Show all posts
Showing posts with label caribbean. Show all posts
May 27, 2008
May 13, 2007
chicken thighs with plantain and prosciutto...oh my
whoa this dish is a (kind of) quick way to make a grown man comatose in love. my boyfriend's favorite. kind of indulgent - big on taste, filling, and full of all things unhealthy. enjoy!
oh and if you've never cooked dark meat before, watch out - it took me about an hour just to cut all of the fat off. it was kinda gross, but worth it in the end. tasty.
Ingredients:
1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)
6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
All purpose flour (for dredging)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup water
2 tablespoons fresh lemon juice
Prepare:
Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt + pepper, nutmeg if you have it handy.
Sprinkle both sides of chicken thighs with salt and pepper - add cayenne & paprika here for added flavor. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.
Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.
oh and if you've never cooked dark meat before, watch out - it took me about an hour just to cut all of the fat off. it was kinda gross, but worth it in the end. tasty.
Ingredients:
1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)
6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
All purpose flour (for dredging)
1 tablespoon butter
1 tablespoon olive oil
1/4 cup water
2 tablespoons fresh lemon juice
Prepare:
Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt + pepper, nutmeg if you have it handy.
Sprinkle both sides of chicken thighs with salt and pepper - add cayenne & paprika here for added flavor. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.
Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.
Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.
Subscribe to:
Posts (Atom)