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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