Caribbean chicken with tropical fruit

Yield: 4 servings

Measure Ingredient
3½ pounds Broiler-fryer chicken,cut into quarters
1 teaspoon Salt
3 Limes
Preserved ginger in syrup
2 teaspoons Cornstarch
6 tablespoons Butter
1 cup Regular long-grain rice
15 To 16 oz. can black beans,drained and rinsed
1 Medium-sized pineapple
1 large Papaya

About 50 minutes before serving, preheat broiler. Rub chicken quarters with salt; place skin-side down in broiler pan (do not use rack). About 7 to 9" from source of heat broil chicken 15 minutes.

Meanwhile, cut 1 lime into wedges for garnish; wrap and refrigerate.

From remaining limes, grate 1 tsp peel and squeeze 3 Tb juice. Mince enough preserved ginger to measure 2 tbsp. In small saucepan, mix cornstarch, lime peel, lime juice, minced ginger and 2 Tb syrup from ginger until blended; add butter and cook over medium heat until butter melts and mixture boils and thickens slightly, stirring constantly; boil 1 minute.Remove saucepan from heat.

When chicken has broiled 15 minutes, brush chicken with some lime butter. Broil 5 more minutes. Turn chicken, skin-side up; broil 15 minutes. While chicken is broiling, prepare rice as label directs.

When rice is cooked, stir in black beans; heat through.

Prepare pineapple and papaya; with sharp knife, cut off leafy crown of pineapple; reserve for garnish. Cut pineapple, lengthwise, into quarters. Loosen fruit by cutting close to rind. Remove fruit; cut out core; cut pineapple quarters, lengthwise, into wedges. Cut papaya, lengthwise, in half and scoop out seeds; peel and cut, lengthwise, into 8 wedges.

Arrange pineapple and papaya in broiling pan with chicken; brush chicken and fruit with lime butter. Broil 5 minutes longer, brushing occasionally with lime butter, until chicken is fork-tender and fruit is heated through.

To serve, arrange chicken and fruit on platter. Spoon rice with black beans on platter with chicken. Garnish with lime wedges and reserved pineapple crown.

Makes 4 servings.

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