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) chicken breasts, boneless
- 2 T (30 ml) Angostura bitters
- Salt and freshly ground black 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
Sauce:
- 2 C (473 ml) orange juice
- 2 oz (57 ml) rum
- ⅔ C (173 g) cold unsalted butter, cut into small pieces
- 4 T (59 ml) heavy cream
Garnish:
- Crushed red pepper flakes, to taste
- Chopped parsley, to taste
Directions
Preheat oven to 350°F (177°C).
Place the breasts between sheets of plastic wrap and pound with a mallet until very flat; remove plastic wrap. Using a pastry brush, brush breasts with bitters and sprinkle with salt and pepper. Spread apple and almonds over the breasts and roll up, securing ends with toothpicks.
Heat 3 inches of oil in a large deep saucepan. Place saucepan over medium heat 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 and place in the oven to finishing cooking, about 17 minutes. Remove from heat and cover to keep warm.
To make the sauce, place orange juice in a deep saucepan and bring to a simmer over medium heat, adjusting so that orange juice doesn’t boil over. Let cook until reduced by half, about 10 minutes. Add rum and cook for 5 minutes. Remove from heat and whisk in the butter a little at a time. Stir in heavy cream.
To serve, pour a little sauce on plates. Slice the breasts diagonally and place on top of sauce. Garnish with red pepper flakes or parsley and serve immediately.
- Prep time: 10 minutes
- Cook time: 10 minutes
- Makes 4 large or 8 small servings.