Chicken Trinidad With Orange Rum Sauce
The fresh, tropical flavors of Caribbean regional cuisine are a lively delight, and this delicious recipe is no exception. A splash of rum is often found in traditional Caribbean recipes and this sweet, creamy orange rum sauce is the perfect complement to the lightly spiced, coconut-dipped rounds of chicken breast mixed with almonds and apple.
Ingredients
Chicken
- 4 6-oz (170-g) boneless chicken breasts
- 2 Tbsp (30 ml) Angostura bitters
- Salt and freshly ground pepper
- 1 lg apple, peeled and finely diced
- ¾ C (129 g) almonds, chopped
- Canola or vegetable oil for frying
- 1 C (125 g) flour
- 3 lg eggs, beaten
- 1 C (75 g) grated unsweetened coconut
Orange Rum Sauce
- 2 C (473 ml) orange juice
- ¼ C (57 ml) rum
- ⅔ C (173 g) unsalted butter, cut into small pieces
- ¼ C (59 ml) heavy cream
Plating
- Crushed red pepper flakes to taste
- Chopped parsley to taste
Directions
Chicken
Preheat oven to 350°F (177°C). Pound chicken breasts flat, brush with bitters; sprinkle with salt and pepper. Spread apple and almonds over breasts and roll, securing ends with toothpicks. Heat 3 inches (7.6 cm) of oil in a large deep saucepan over medium until oil reaches 350°F (177°C).
Meanwhile, place flour on a plate, eggs in a shallow bowl and coconut on a plate. Dip each breast in flour, shaking to remove excess. Dip in egg, then roll in coconut. Using tongs, lower chicken into oil and fry, 2 pieces at a time, until golden brown, about 4 minutes. Transfer to a baking sheet; bake until done, about 17 minutes. Remove from heat; cover to keep warm.
Orange Rum Sauce
Bring orange juice to a simmer over medium heat; cook until reduced by half, about 10 minutes. Add rum; cook 5 minutes. Remove from heat, whisk in butter a little at a time; stir in cream.
Plating
Pour a little sauce on each plate, slice the breasts diagonally and arrange on sauce. Garnish with red pepper flakes and parsley; serve immediately.
- Prep time: 15 minutes.
- Cook time: 20 minutes.
- Makes 4 servings.
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