This morning, I decided to find a nice Caribbean chicken recipe that I'll enjoy as well as the kids.
This one sounds promising with the pineapple and banana:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=59
The image doesn't match the recipe, and I'd have to drop the green pepper, probably the brown sugar, as well. And then use fresh ginger and garlic. Not sure brown rice would be ready in 20 minutes, however. . . .
1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve ¼ cup pineapple juice
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
garlic, ginger
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice
6 servings, 34 carbs per serving including 1/3 cup rice or about 11 without the rice.
This one looks great:
http://castletonbanquet.wordpress.com/2010/06/24/castletons-caribbean-chicken-receipe/
The chicken looks pretty standard - marinade of lemon juice, lime juice, Jerk seasoning, salt, pepper, curry powder and olive oil. But Lemon Basil Rice Pilaf and Pineapple-Mango Salsa sound lovely!
Pineapple-Mango Salsa
1 each fresh mango, peeled and cored, cubed ½”
½ ea fresh golden pineapple, peeled and cored, cubed ½”
2 each vine ripened tomatoes, cored and cubed ½”
1 each green bell pepper, cored, seeded, cubed ½”
3 each scallions, stemmed and sliced thin on an angle
1 each cored and seeded jalapeño, fine dice ( more if you like hot )
3 tbsp chopped cilantro, no stems
1 tsp curry powder
½ tsp salt
¼ tsp black pepper
juice from 2 limes
Mix everything together and place in refrigerator overnight. Drain liquid and bring to boil in saucepan. Thicken with a small amount of cornstarch mixed with enough cold water to dissolve. Blend well and let come to boil. Remove from heat and pour over salsa ingredients. Mix well. Serve room temperature over grilled chicken, fish or beef.
I think I'll try replacing the brown rice in the first recipe with the Lemon Basil Rice Pilaf in the second (or the Pilaf recipe below that I pieced together from three others), and then serve the Pineapple-Mango Salsa over some coho salmon.
Rice and Orzo Pilaf
1/2 cup silvered almonds
Celery, Onions (green?), diced
1 Tbsp browned butter
1/2 cup orzo
3/4 cup rice
2 cups chicken stock
1 tsp lemon zest (?)
Sauté vegetables in a heavy bottomed saucepan in 1 tbsp browned butter. When just starting to become translucent, add the orzo and rice and stir for about 30 seconds. Add two cups chicken stock and lemon zest.
Cover, turn heat to low, and cook 20 minutes.
Fluff with fresh ground pepper, one tbsp fresh parsley and the toasted almonds.
