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Calypso Chicken with Sautéed Plantains and Down-Island Salsa

Yield 6 servings (serving size: 1 chicken breast, 1/3 cup sauce, 2/3 cup salsa, plantain half, and 1/2 cup rice)
This entrée is similar to the famous chicken dish called country captain, but the fiery seasonings and sides make it uniquely Caribbean. If you can't find plantains, the dish is equally good without them.

Ingredients

  • 2 1/2 cups chopped onion
  • 1/2 cup minced green bell pepper
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced fresh thyme
  • 2 garlic cloves, minced
  • 6 (4-ounce) skinned, boned chicken breast halves
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 2 teaspoons vegetable oil
  • Cooking spray
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup water
  • 1 serrano chile
  • Down-Island Salsa
  • Sautéed Plantains
  • 3 cups hot cooked long-grain rice
  • Fresh thyme sprigs (optional)
  • Lime wedges (optional)

Nutrition Information

  • calories 606
  • caloriesfromfat 10 %
  • fat 6.8 g
  • satfat 1.1 g
  • monofat 1.6 g
  • polyfat 1.3 g
  • protein 32.4 g
  • carbohydrate 104 g
  • fiber 5.3 g
  • cholesterol 66 mg
  • iron 3.8 mg
  • sodium 554 mg
  • calcium 84 mg

How to Make It

  1. Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally.

  2. Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; sauté 1 minute per side or until browned. Add reserved marinade, remaining 1/4 teaspoon salt, tomatoes, water, and serrano chile; bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard chile. Top each chicken breast with tomato mixture; serve with Down-Island Salsa, Sautéed Plantains, and rice. Garnish with thyme sprigs and lime wedges, if desired.