Caribbean Salsa Chicken Recipes

SLOW-COOKER STOUT & CHICKEN STEW

Steps:

• Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
• Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
• Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
• Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
• Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

CARIBBEAN CHICKEN SALAD

Steps:

• Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
• In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
• In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
• Preheat the grill for high heat.
• Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
• Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA

Steps:

• In a bowl, whisk together all ingredients for the marinade. Add marinade and Just BARE chicken breasts to a plastic bag or glass container + allow it to marinate for at least 10 minutes (the longer the better!)
• While chicken is marinating, prepare the salsa. Chop all vegetables/fruit in very small pieces. Stir together in a bowl and set aside
• Heat the grill to medium-high heat. Grill chicken for 5-7 minutes on each side over medium-high heat or until internal temp is 165 degrees
• Serve grilled chicken with salsa on top over a salad or alongside roasted veggies + enjoy!

COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA

Steps:

• Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
• Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
• Add the rest of the spice mixture to the salsa ingredients. Chill.
• Heat grill to medium high.
• Rub the chicken with the oil.
• Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
• Plate chicken and top generously with salsa.
• Serve with rice or on a bed of salad greens.

CARIBBEAN SALSA

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

CARIBBEAN FRUITY SALSA

Steps:

• Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.