| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indo |
Indonesian, Chicken and, Carribbean |
2 |
Servings |
INGREDIENTS
| 3 |
|
Wooden skewers |
| 2 |
|
Chicken breast halves without skin |
| 1/2 |
c |
Brown sugar, separated |
| 4 |
tb |
Dark rum * |
| 1 |
|
Whole lime, juiced |
| 1 |
tb |
Fresh ginger, minced |
| 1 |
lg |
Garlic clove, minced |
|
|
Hot chile sauce* |
| 2 |
tb |
Peanut butter |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cilantro, chopped |
|
|
Jasmati rice |
INSTRUCTIONS
* I used Captain Morgan's, otherwise add cloves and cinnamon to taste.
Brother Bru-Bru's hot sauce is perfect with this recipe.
Soak skewers in water for at least one hour. Cube chicken in 1 1/2 inch
cubes; this is best done when the chicken is partly frozen.
Beat all remaining ingredients, except cilantro and rice, together.
Marinade chicken in marinade for at least one hour.
Drain marinade from chicken; place the marinade in saucepan and boil/simmer
for 5-10 minutes, stirring, to thicken the sauce and kill the bacteria. If
you're going to use the marinade, don't omit cooking it, salmonella is
nasty!
Skewer the chicken and cook till done,brushing with any marinade remaining
in bowl. Turn appropriately. Serve chicken over rice with boiled marinade
and chopped cilantro.
Per serving: 373 Calories; 10g Fat (22% calories from fat); 31g Protein;
44g Carbohydrate; 65mg Cholesterol; 581mg Sodium
Recipe by: Lisa Posted to CHILE-HEADS DIGEST V3 #318 by shade
<liveoak@polaris.net> on May 8, 1997
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