Uncle Hubies Caribbean Chicken With Red Beans & Rice
I put this Caribbean Chicken recipe together after vacationing in Belize during December of 2009 so I could occasionally get that "Still In Belize" feeling.
I put this Caribbean Chicken recipe together after vacationing in Belize during December of 2009 so I could occasionally get that "Still In Belize" feeling.
- 2 tablespoons soy sauce
- 1/4 teaspoon thyme
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon thyme
- 1/2 cup orange juice
- 1/2 teaspoon ginger
- 3 slices bacon
- 1 large fresh chicken breast
- for marinade:
- 1/4 small brown onion
- 1 large lime
- 1 salt and pepper
- for red beans and rice:
- 1/2 bag red beans
- 1/2 bag kidney beans
- 1/4 medium green pepper
- 1/2 teaspoon red peppers
- 1 small brown onion
- 1 small can coconut milk
- 1 cup or so white rice
- Carbohydrate 17.6123925 g
- Cholesterol 84.24 mg
- Fat 47.538209375 g
- Fiber 2.31377500790358 g
- Protein 25.190718125 g
- Saturated Fat 11.471783625 g
- Serving Size 1 1 Serving (321g)
- Sodium 2986.6218125 mg
- Sugar 15.2986174920964 g
- Trans Fat 3.474585 g
- Calories 593 calories
Step-by-step
- Combine all ingredients in sealable container and mix well.
- Add chicken chunks and marinade for at least four hours in refrigerator.
- Spray a sauce pan with nonstick spray, add a tablespoon or so of olive oil, heat to medium.
- Drain chicken and save marinade.
- Add drained chicken and brown on all sides.
- Turn heat down, add reserved marinade (you be the judge as to amount) and simmer until tender.
- Soak beans in water overnight.
- Drain.
- Add beans to a pot with a lid, add enough cold water to more than cover the beans.
- Add green pepper, garlic, onion and bacon and boil until just about tender.
- Season with salt, red pepper and thyme.
- Add coconut milk, stir well and bring to boil.
- Reduce heat, add rice, stir.
- Cover and simmer until liquid is absorbed.
- Place a good sized glob of the red beans and rice on a serving plate, spoon half the Caribbean chicken next to the beans and chow down.
- A good beer goes great with this fun meal.
Allowing the chicken to submerge in an acidic citrus marinade for a minimum of four hours chemically alters the outer muscle fibers through tenderization, yet proteins cooked in a skillet require careful monitoring because residual sugars from the orange juice burn quickly above medium heat. Prolonged acid exposure breaks down tough collagen structures, but over-marinating past twenty-four hours causes the meat to turn mushy. When the exterior develops a deep mahogany crust from the soy sauce and citrus reduction, reduce the burner output immediately to prevent scorching while the interior finishes cooking through.
Pairing this sweet-and-savory poultry with starchy legumes creates balance, as the rich coconut milk used in the red beans and rice coats the palate to temper the heat from the red peppers. Soaking dry beans overnight hydrates the cellular walls evenly so they soften uniformly during boiling rather than splitting open. Because inserting a probe thermometer into bite-sized chicken chunks proves difficult, test doneness visually by pressing a piece with tongs; firm resistance combined with opaque, white interior fibers indicates the poultry is safely cooked.
Adjusting the liquid ratio requires substituting chicken stock for up to half of the coconut milk if a lighter starch base is preferred.
