This recipe was the first thing I wanted to cook since returning to Georgia. For me in this part of the country, summer is here and this particular dish is an exceptional way to start the season right.My favorite feature about this recipe is that you can alter it depending on the occasion or preference. If you plan on having a big meal, you can cook more rice and add an appetizer (I usually make an orange bacon salad). If you plan to have a tapas style party, you can serve the skewers half the size. You can even replace rice with cous cous or change the colors of the peppers to your liking. In any case, this recipe has no limits so enjoy!
Caribbean Chicken with Mango Chutney
4 Servings
1 medium onion, cut into 8 wedges
2 T olive oil
2 T lime juice
1T water
½ t salt
½ t pepper
1 lb. skinless, boneless chicken breasts/thighs cut into 1 inch cubes
1 pepper (red, green, yellow, orange) cut into 1inch pieces
5 slices of sun dried pineapple cut into quarters
1 cup Granny Smith apple, chopped
1 cup mango, chopped
¼ cup brown sugar
2 T pepper (red, green, yellow, orange), chopped
2 T vinegar
2 T golden raisins
2 T water
2 t lime juice
Dash of salt
4 Skewers (note: if using wooden skewers soak in water before using)
Cooked rice enough for 4 persons, 2-4 cups
Chutney
In medium saucepan combine chopped apple, chopped mango, brown sugar, chopped pepper, vinegar, golden raisins, water, lime juice, and salt.
Bring mixture to boiling. Reduce heat and simmer for approximately 20 minutes or until fruit is tender. Stir occasionally. Note: I personally like for the chutney to stand several hours before serving so the mixture thickens but it is completely up to your preference.
*** In between the chutney and chicken, I usually prepare the rice.***
Chicken
Marinade:
- In small skillet: pour olive oil and let stand for 30 seconds over medium heat.
- Add the lime juice, water, salt and pepper. Immediately remove from heat, stir and let stand for approximately 10 minutes.
Using the skewers, thread chicken cubes, sliced pepper, sun dried pineapple, and onion.
Brush skewers on all sides with marinade.
Grill skewers on uncovered grill or in 400 degree Fahrenheit oven (degree Celsius) for approximately 18-20 minutes or until chicken is tender. May turn skewers as needed.
Serve with rice and chutney.