Best Chicken Trinidad With Orange Rum Sauce Recipes

CHICKEN TRINIDAD WITH ORANGE RUM SAUCE RECIPE - (5/5)

Steps:

• Preheat oven to 350F Place breast in a plastic gallon bag and pound with a mallet until very flat. Remove from bag and using a pastry brush, brush breasts with bitters and sprinkle with salt and pepper. Spread apple and almonds over the breasts and roll up securing ends with toothpicks. (Or perhaps tie with butcher twine,) Put oil in an oven ready fry pan and heat to 350F. While oil is heading do the following: -1. Place flour on a plate. -2. Put beaten eggs in a shallow bowl of large plate. -3. Put grated coconut on a plate. Next coat each breast in flour all sides, then dip in egg coat all sides and then roll in coconut. Using tongs put coated breast in the 350F oil in fry pan. Fry until golden brown turning breast to brown each side. Cook about 4 minutes. Discard any remaining oil. Put oven ready fry pan in 350F oven for 17 minutes to finish cooking. To make Sauce while chicken is cooking: Place orange juice in a sauce pan and bring to a simmer over medium heat adjusting heat so juice will not boil over. Let cook to reduce juice to about half - 10 minutes. Next add rum and cook 5 more minutes. Remove from heat and whisk in butter a little at a time, heavy cream and corn starch. Adjust the corn starch to get a thick sauce. To serve: Cut chicken into rounds, put on plate, pour sauce over chicken, sprinkle with red pepper and parsley.

TRINIDADIAN-STYLE CHICKEN

Steps:

• For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.