Monday, January 28, 2013

Trini Chicken

     This sweet and savory chicken  is from the Trader Joe's Cookbook: Lighten Up! The recipe is an adaptation of one from Trinidad. I googled some other recipes from Trinidad just to see some similarities. I found they all have a somewhat sweet sauce with savory flavors mixed in.
     I really enjoyed this chicken. I looked forward to eating the leftovers the next day too. There is just something about it that is really different. I just couldn't get enough of it. We have made it twice since Christmas, when I got the cookbook that it's from.
     I paired this with tricolor quinoa and a salad. This meal is loaded with vitamins. The nutritional information per serving (of chicken) is 200 calories, 7g carbs, 8g fat, 26g protein, 5g sugar, and 3g fiber

Trini Chicken

by Robin
Prep Time: 5 + marinating
Cook Time: 40
Ingredients (4 servings)
16 oz chicken breast or tenderloin
4-5 cloves garlic, minced
2 tsp fresh ginger
2 Tbl soy sauce
1/4 cup diced onion
1 tsp thyme
1 tsp basil
1 tsp chive
1 tsp oregano
3 Tbl olive oil, divided
2 Tbl brown sugar
2 medium tomatoes, chopped
1 red bell pepper, chopped
  • Combine garlic, ginger, soy sauce, onion, herbs and 2Tbl oil in a dish.
  • Add chicken and cover with marinade. Cover and marinate at least an hour.
  • Heat 1 Tbl oil over medium heat. Before oil gets too hot, add sugar. When sugar starts to bubble, lower heat a little. Don't allow to get dark or burn.
  • Add chicken and marinade to the melted sugar.
  • Cover pot for a minute, then uncover and stir until browned. Cover again, and turn heat back up to medium.
  • Turn pieces occasionally, allowing liquid to evaporate a little. You can add 1/2-1 cup water if needed.
  • Cook until chicken is tender, 30 minutes or so. During the last 10 minutes, add tomatoes and bell peppers.
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