Best Jamaican Chicken Calypso Recipes

Jamaican Chicken Calypso image

Provided by Lynette !

Categories Chicken

Time 1h15m

Number Of Ingredients 13

8 oz can unsweetened pineapple chunks, undrained
1/2 c rum
3 Tbsp lime juice
2 Tbsp soy sauce
1 Tbsp brown sugar
2 clove garlic, minced
2 tsp curry powder
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground red pepper
4 chicken breast halves
11 oz can mandarin orange segments, drained
lime wedges

Steps:

1. Drain the pineapple, reserving the liquid. Store pineapple chunks in the refrigerator.
2. Combine the pineapple juice, rum, lime juice, soy sauce, brown sugar, garlic, curry powder, ginger, cloves, and red pepper in a medium bowl; stir well.
3. Place chicken in a 13x9x2 inch baking dish. Pour the marinade mixture over the chicken; cover tightly, and marinate in the refrigerator for 8 hours.
4. Drain the chicken, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Set marinade aside.
5. Bake chicken, uncovered, at 375° for 40 minutes, basting occasionally with the reserved marinade. Add reserved pineapple chunks and orange segments to chicken. Bake an additional 10 to 15 minutes or until the chicken is done. Garnish if desired with lime wedges.

Jamaican Calypso Chicken image

Provided by Sweet PQ

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can pineapple chunks in juice
1/2 cup rum
3 tablespoons lime juice (fresh is best)
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 -3 teaspoons curry powder (your preference)
2 garlic cloves, minced
1/2 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon crushed red pepper flakes
4 chicken breast halves, bone-in (roughly 2 lbs)
1 (11 ounce) can mandarin oranges, drained

Steps:

Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.