CARIBBEAN CHICKEN WITH TROPICAL FRUIT
Yield: 4 servings
3 1/2 lb Broiler-fryer chicken,cut 6 tb Butter
-into quarters 1 c Regular long-grain rice
1 ts Salt 15 To 16 oz. can black
3 Limes -beans,drained and rinsed
Preserved ginger in syrup 1 Medium-sized pineapple
2 ts Cornstarch 1 lg Papaya
About 50 minutes before serving, preheat broiler. Rub chicken quarters
with salt; place skin-side down in broiler pan (do not use rack). About 7
to 9" from source of heat broil chicken 15 minutes. Meanwhile, cut 1 lime
into wedges for garnish; wrap and refrigerate. From remaining limes, grate
1 tsp peel and squeeze 3 Tb juice. Mince enough preserved ginger to
measure 2 tbsp. In small saucepan, mix cornstarch, lime peel, lime juice,
minced ginger and 2 Tb syrup from ginger until blended; add butter and cook
over medium heat until butter melts and mixture boils and thickens
slightly, stirring constantly; boil 1 minute.Remove saucepan from heat.
When chicken has broiled 15 minutes, brush chicken with some lime butter.
Broil 5 more minutes. Turn chicken, skin-side up; broil 15 minutes. While
chicken is broiling, prepare rice as label directs. When rice is cooked,
stir in black beans; heat through.
Prepare pineapple and papaya; with sharp knife, cut off leafy crown of
pineapple; reserve for garnish. Cut pineapple, lengthwise, into quarters.
Loosen fruit by cutting close to rind. Remove fruit; cut out core; cut
pineapple quarters, lengthwise, into wedges. Cut papaya, lengthwise, in
half and scoop out seeds; peel and cut, lengthwise, into 8 wedges.
Arrange pineapple and papaya in broiling pan with chicken; brush chicken
and fruit with lime butter. Broil 5 minutes longer, brushing occasionally
with lime butter, until chicken is fork-tender and fruit is heated through.
To serve, arrange chicken and fruit on platter. Spoon rice with black
beans on platter with chicken. Garnish with lime wedges and reserved
Makes 4 servings.
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