---

Home | Recipe Search | Best Of | Dictionary | E-mail | About

---

Calypso Chicken viewed 25573 times Categories: Carribean Cuisine, Chicken, Grill, Low fat
	Change Style:	standard printer ready cheesy blue fork
	1 servings 2 servings 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings 9 servings 10 servings 11 servings 12 servings 13 servings 14 servings 15 servings 16 servings 17 servings 18 servings 19 servings 20 servings 21 servings 22 servings 23 servings 24 servings 25 servings 26 servings 27 servings 28 servings 29 servings 30 servings 31 servings 32 servings 33 servings 34 servings 35 servings 36 servings 37 servings 38 servings 39 servings 40 servings
Total Time: 3 hrs. 5 min. Marinating Time: 1 hrs. Preparation Time: 20 min. Refrigeration Time: 2 hrs. Simmering Time: 45 min.

For the Chicken

Mix onion, bell pepper, lime juice, thyme, garlic cloves, and chicken breasts in a bowl. Cover and refrigerate for one hour, turning occasionally.

Remove chicken from marinade, reserving marinade. Sprinkle chicken with salt and pepper. Cook in a large non-stick skillet coated with cooking spray over medium high heat; saute until browned. Add reserved marinade, salt (to taste), tomatoes, water, and serrano pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Discard chile. Top each chicken breast half with tomato mixture; serve with tropical salsa, plantains, and rice.

For the Tropical Salsa

Mix sugar, rum, and lime juice in a large bowl,. Add serrano pepper, pineapple chunks, mango, and carambola; toss to coat. Chill at least 2 hours.

For the Sauteed Plantains

Cook plantains in a large nonstick skillet over medium high heat. Saute until browned.