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CARIBBEAN CHICKEN WITH TROPICAL FRUIT

Category:    Chicken
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
  pineapple crown.
  
  Makes 4 servings.
 

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