| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Bahamian |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breast halves; skin on, bone in |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Fresh limes or 1 lemon; Juice of |
| 2 |
tb |
Vegetable oil |
| 1/4 |
c |
Finely diced bacon |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Thinly sliced green bell pepper strips |
| 1/2 |
c |
Finely chopped celery |
| 2 |
c |
Diced canned tomatoes and their juices |
| 1 |
c |
Chicken stock |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Dried thyme |
INSTRUCTIONS
TO GRILL THE CHICKEN: Season the chicken with salt and pepper and
marinate in lime or lemon juice for 10 minutes. While this is
marinating, heat the grill. Grill for 10 minutes on each side or
until just cooked through. Keep the skin on as you grill the chicken
to keep it moist. You can take the skin off after cooking. While the
chicken is cooking, make the sauce.
TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the
oil and bacon. When the bacon is brown, add the onion, green pepper
and celery and cook, covered, over low heat for 10 minutes or until
tender.
Add the tomatoes and their juices, chicken stock, Worcestershire
sauce, and thyme and simmer, uncovered, for 10 minutes. Season with
salt and pepper to taste.
Converted by MC_Buster.
Per serving: 1314 Calories (kcal); 81g Total Fat; (57% calories from
fat); 124g Protein; 13g Carbohydrate; 371mg Cholesterol; 2715mg
Sodium Food Exchanges: 0 Grain(Starch); 17 1/2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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