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Recipe: Tropical chicken polenta cakes

Posted by Andru Edwards Categories: Dinner, Lunch, Quick Meals, Recipes, Grains, Meat, Poultry, Carribean, Southern, Boiling, Frying,

Tropical chicken polenta

This recipe for tropical chicken polenta cakes is one you can mostly prepare days in advance, making it a convenient mid-week meal. Simply boil the chicken breasts and prepare the polenta, put both in their own sealed containers, and bring them out when you want to make this dish. If you end up with extra polenta cakes, use them to make "grilled cheese sandwiches." Seriously, they're awesome. On to the recipe:

INGREDIENTS:

Tropical Chicken:

  • 3 chicken breasts, shredded (see prep)
  • 1/2 pineapple (2 cups), blended into a puree
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon lime juice
  • 1/4 teaspoon sea salt

Polenta:

  • 1.5 cups chicken or vegetable stock
  • 1 cups polenta (coarsely ground yellow cornmeal)
  • 1 tablespoon olive oil
  • Optional: 1/4 cup grated Parmesan

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Recipe: Pineapple Lime Chicken

Posted by Andru Edwards Categories: Dinner, Recipes, Fruit, Meat, Poultry, Carribean, Baking,

Pineapple Citrus Chicken recipe

Chicken is a great meat because it holds the flavor of spices really well, while maintaining the original flavor of the chicken itself on the inside. This makes it a great base for recipes like this Pineapple Lime Chicken, where we are using a couple of different fruit acids, along with a few spices, with the end result being a nice, island-y dish. To make this one a little easier come preparation time, you can cut up the pineapple days in advance and keep it inside of a sealed container in the fridge.

INGREDIENTS

Marinade:

  • 1/2 pineapple, chopped into chunks
  • 2 limes (or 1/2 cup lime juice)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt

Chicken:

  • 4 chicken breasts, bone in with skin
  • 2 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper (freshly ground)

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