We had a nice assortment of food Saturday night, including banana bread, banana cream pie, plantain chips, chicken and rice, and Caribbean rice.
I had mixed feelings about the chicken I made. I liked it, but I think it could be a dish that you’d get sick of the leftovers pretty quickly. I also wasn’t sure that the chicken thighs were the right part to use. Maybe boneless skinless chicken breasts would have been better. Also, it calls for 12 thighs in one skillet. I decided to use 16 thighs for the crowd, and I ended up using two skillets at the same time. I only got about 8 in each.
Still, it was a great combination of tastes and I’d make it again. Here’s the recipe, from cooks.com
Caribbean chicken
1 tbsp. oil
1 med. onion, chopped
1/2 c. chicken broth
2 tsp. curry powder
1 tbsp. lemon juice
1/2 tsp. salt
1 c. drained pineapple chunks
1 green pepper, sliced
2 bananas, sliced
1/4 c. rum or chicken stock
1 tbsp. cornstarch
1/2 c. cashews
In a small bowl, mix rum with cornstarch until smooth. Stir into remaining sauce. Cook until thickened, pour over chicken. Sprinkle with cashews. Serve over rice.
