CHEF JEFF — ONE BYTE AT A TIME: Caribbean ChickenWhen some people think of Caribbean food, hot generally comes to mind. However, some dishes draw from the cool as well as the sizzling.
When some people think of Caribbean food, hot generally comes to mind. However, some dishes draw from the cool as well as the sizzling.
The following recipe from Jamaica draws on the former, incorporating orange juice, papaya and marmalade.
¾ pound boneless skinless chicken breast
1 small papaya (can substitute mango or peach)
¼ cup orange marmalade
¼ cup orange juice
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons canola oil
Salt and freshly ground black pepper
2 tablespoons chopped cilantro (optional)
Remove visible fat from chicken and cut into 1-inch cubes. Peel papaya and cut in half. Remove seeds. Cut into 1-inch cubes. Mix marmalade, orange juice, ginger, nutmeg and cayenne together until marmalade is incorporated into liquid. Heat oil in a nonstick skillet over medium-high heat and add chicken. Brown all sides, about 3 to 4 minutes. Add papaya. Toss 2 to 3 minutes with chicken. Add sauce and saute until chicken is cooked through, about 2 minutes. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle cilantro on top.
Yield: Serves 2.
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