Caribbean Chicken With Avocado Relish Recipe - Cooking Index
Caribbean Chicken With Avocado Relish Recipe - Cooking Index
| 3 1/2 lbs | 1589g / 56oz | Boneless - skinless chicken |
| Breasts - split and trimmed | ||
| (12 small pieces or 6 large pieces) | ||
| Marinade | ||
| 3 | Garlic | |
| 3 | Oranges (medium) | |
| 1 cup | 237ml | Peanut oil |
| 1 | Chipotle peppers in - (7oz) | |
| Adobo sauce | ||
| 1 cup | 16g / 0.6oz | Loosely packed cilantro |
| Leaves | ||
| Avocado Relish | ||
| 1 | Tomato concasee (large) | |
| 2 | Avocados; peeled and pitted (medium) | |
| Cut into 1/4" dice | ||
| 1/2 | Lime (small) | |
| 1/2 | Orange (small) | |
| 1 | Onion - minced (small) | |
| 1 | Garlic - minced | |
| 3 | Scallions - thinly sliced (medium) | |
| 1 | Jalapeno chile - seeded and (small) | |
| Minced | ||
| 2 tablespoons | 30ml | Minced cilantro |
| 1/8 teaspoon | 0.6ml | Hot red-pepper sauce |
| 1/8 teaspoon | 0.6ml | Worcestershire sauce |
| Salt & freshly ground black | ||
| Pepper to taste | ||
| 3 | Plantains or bananas (small) | |
| 2 tablespoons | 30ml | Vegetable oil |
For the marinade: peel the garlic and put in processor work bow l fitted with metal blade; squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a non-reactive bowl; rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days.
For the relish: put tomato and avocado in medium bowl; squeeze in 1 tbsp lime and 2 tbsp orange juice; add remaining ingredients; mix well and set aside.
(May be covered and refrigerated up to 2 hours).
Remove breasts from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about 6 minutes. Peel plantains and halve lengthwise; oil lightly and grill, turning once, until marked by grill surface, about 2 minutes.
Transfer 2 pieces of chicken and 1/2 plantain to serving plate; spoon 1/4 cup relish along side chicken.
Serve immediately.
Source:
Bonnie Stern, Simply Heartsmart
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