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.

Recipe by Cooking Light January 1997

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Yield:
6 servings (serving size: 1 chicken breast, 1/3 cup sauce, 2/3 cup salsa, plantain half, and 1/2 cup rice)
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

606 calories; calories from fat 10%; fat 6.8g; saturated fat 1.1g; mono fat 1.6g; poly fat 1.3g; protein 32.4g; carbohydrates 104g; fiber 5.3g; cholesterol 66mg; iron 3.8mg; sodium 554mg; calcium 84mg.
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