Caribbean Chicken Recipe
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.
- 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)
- 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.
- When the other side has cooked, remove from skillet, spritz with fresh lime, and serve hot with rice.
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