This Caribbean Chicken recipe is from Sheryl Shard, co-author of the book Sail Away!: A Guide to Outfitting and Provisioning for Cruising. Sheryl has been cruising with her husband, Paul since 1989.
Colorful Caribbean Chicken is a recipe I created on-board Two-Step one hot tropical day anchored in Prickly Bay, Grenada. Paul and I had just completed a 14-day passage from Brazil and I had a lot of provisions I wanted to use up. Since it was so hot, my goal was something tasty yet easy to prepare so I wouldn’t have to be in the galley too long. This was the result. It is a dish that I now serve often both on the boat and during our time ashore. It can be simmered in a covered skillet on the stove-top, baked in an oven, or slowly stewed in a slow cooker.
Colorful Caribbean Chicken
- 6-8 de-boned chicken breasts (or 2-3 cans of chunk chicken meat, drained)
- 1 small can of peaches, drained
- 1 small can of crushed pineapple
- 1 small red pepper, cut in strips
- 1 package dry onion soup mix
- hot pepper flakes or hot sauce to taste (optional)
- Garnish: chopped cilantro, parsley or green onion
Caribbean Chicken Recipe
1) If using fresh chicken, brown lightly in a skillet.
2) Mix next 4 ingredients together in a bowl then place mixture over chicken.
- If you like it spicy, add hot pepper flakes or hot sauce at this stage.
- If using canned chicken, simmer until heated through and red pepper has softened.
3) For fresh chicken, cover and simmer until juices run clear when chicken is pierced with a fork, 30-40 minutes
- if cooking on the stovetop, 40-45 minutes
- if baking in a roasting pan in a 375 degree oven.
4) Place chicken on a platter and garnish with chopped cilantro, parsley or green onion.
- The green garnish really accents the golden peaches, yellow pineapple and red pepper in the chicken sauce. Serve with rice.
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
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