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

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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
Instructions
  • 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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