12013 Caribbean Chicken 45 min 35 min Enough for 2 to eat well Thu May 29 10:04:49 -0700 2008 Mon Jun 09 10:27:02 -0700 2008 Medium Caribbean User http://www.chow.com/recipes/12013 Mon, 09 Jun 2008 17:27:02 GMT This recipe comes largely from a memoir (An Embarassment of Mangoes) recommended to me by a friend who was working in the village of Grand Fond in Dominica. I made some modifications each time I made it, but I still credit the book entirely. I haven’t tried quantifying ingredients, so hopefully the amounts will be accurate enough, though I’d encourage making it your own way.

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  • Heat oil (enough to cover edges and about a half inch or so off of the bottom) on medium heat in a skillet until hot. When hot, add garlic.
  • Halve the breasts and pound with a meat hammer. Salt and pepper (pref.crushed hot pepper, but black is fine) each side and cover with flour.
  • Remove and discard garlic. Add chicken breast halves to oil.
  • While the first side cooks, shred cheddar, thinly slice avocado, and chop onion and cilantro.
  • Flip chickens, and add in this order: chopped onion, salsa, chopped cilantro, avocado slices, and grated cheese.
  • Cover.
  • When the other side has cooked, remove from skillet, spritz with fresh lime, and serve hot with rice.
    • ]]>     http://www.chow.com hchudgin 50 Main Extra virgin olive oil (I always use Trasimeno Mills)

    ]]>     Garlic (2 cloves, crushed but not chopped)

    ]]>     Skinless, boneless chicken breast (2 breasts, halved)

    ]]>     Sea salt

    ]]>     Crushed red pepper

    ]]>     Unbleached flour

    ]]>     Cilantro (scant 1/4 cup, chopped)

    ]]>     White onion (half of a large one, diced)

    ]]>     Salsa (I like Green Mountain, but any will do)

    ]]>     Avocado (1, thinly sliced)

    ]]>     Extra sharp cheddar (1 cup or so, shredded)

    ]]>     Lime (1)

    ]]>     1162 avocado 821 caribbean 452 cilantro 860 fresh 644 summer