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Caribbean Chicken


Last updated 6/15/2011 at Noon

For all of those who crave a taste of the Caribbean, try this easy recipe. I just came back from seeing the beautiful beaches of Destin, Fla.

Although I was not in the Caribbean, I can bring the Caribbean to me with this great, heart healthy chicken recipe.

Did you know that sweet potatoes provide two important antioxidants that may help protect you from disease and slow the aging process? Sweet potatoes are high in beta-carotene and Vitamin C.

Try cooking instant brown rice while you prepare the chicken, and dinner is on the table in 20 minutes. Happy eating!

12 oz. chicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into

1-inch strips.

¼ teaspoon of salt

1/8 to ¼ teaspoon ground red pepper

1 teaspoon cooking oil

1 medium sweet potato, peeled, halved lengthwise, and thinly sliced

1 small fresh banana pepper, seeded and chopped

¾ cup of unsweetened pineapple juice

1 teaspoon cornstarch

2 unripe bananas, quartered lengthwise and sliced ¾ inch thick

2 cups of hot cooked brown rice

1. Sprinkle the chicken strips with salt and ground red pepper

2. In large nonstick skillet cook chicken in hot oil over medium heat for 3 minutes. Add the sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or just until sweet potato is tender.

3. Meanwhile, in a small bowl stir together pineapple juice and cornstarch. Add juice mixture to chicken mixture in skillet. Cook until juice mixture is bubbly, stirring gently. Add the banana pieces; cook and stir for 2 minutes more.

4. To serve, divide the hot brown rice among 4 shallow bowls. Top with the chicken mixture.

Katherine Aras

Look Who’s Cooking Now



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