Caribbean Lime Chicken
- 3 lb. skin-on chicken parts*
- 4 Tbsp. Lime juice,
- 2 tsp. minced garlic
- ½ tsp. salt
- ½ tsp. thyme
- ½ tsp. red pepper flakes
- ½ tsp. medium grind black pepper
- 2 Tbsp. vegetable
- 4 cups sweet/mild onion cut into narrow wedges
medium tomatoes, seeded and diced
- ½ tsp. curry powder
- Gingered rice (see recipe
- Lime and orange wedges, fresh chives (optional)
Combine chicken in dish with 3 tablespoons limejuice,
the garlic, salt, thyme, pepper flakes, and black pepper.
Mix well. Heat oil until hot in large (11 or 12-inch)
skillet. Turn chicken into skillet in single layer and
cook over medium heat until browned, about 5 minutes.
Turn chicken over and brown other side, about 5 minutes.
Add onion to pan and cook, stirring often about 8 minutes,
or until chicken and onions are cooked through. Add tomatoes
and curry powder to pan. Cook 2 minutes. Stir in remaining
1 tablespoon of limejuice. Serve with Ginger Rice. Garnish
with citrus wedges and fresh chives if you like. Makes
- 1 cup rice
- 2 cups water
- 1 Tbsp. minced fresh gingerroot
Combine rice, water, and gingerroot in saucepan. Cover;
bring to boil then cook over lowest heat for 20 to 25
minutes or until tender.
*It is festive to use a combination of bone-in and boneless
chicken, cut into smaller pieces. For example, use drumsticks
and disjointed wings together with boned halved thighs
and boned quartered breasts.