CARIBBEAN CHICKEN AND SHRIMP BOWL BAHAMA BREEZE RECIPES

Steps:

• Using a swivel-bladed vegetable peeler, remove the peel from half of the lime and set aside. Juice the lime into a shallow glass bowl. Add the lime peel to the lime juice, along with rum, garlic, ginger, and red pepper sauce. Add the chicken breasts, tossing to coat well. Cover and refrigerate for 8 hours or overnight, turning the chicken breasts in the marinade several times.
• Lightly coat a heavy 12-inch nonstick skillet with the cooking spray and set over moderate heat for 30 seconds. Add the chicken, reserving the marinade, and cook about 2½ minutes on each side. Transfer to a platter.
• In the same skillet, cook the onion, uncovered, over moderate heat until soft, for about 5 minutes. Purée the tomatoes in an electric blender or food processor and add to the skillet, along with molasses, cinnamon stick, reserved marinade, and chicken breasts. Reduce the heat to low and simmer, uncovered, for 20 minutes. Transfer the chicken to a platter. Raise the heat under the skillet to high and boil the sauce, uncovered, until slightly thickened-3 to 5 minutes. Return the chicken breasts to the skillet and heat through for 2 to 3 minutes
• Remove the cinnamon stick, arrange the chicken and sauce in a serving dish, and garnish with banana slices. Serve with tossed green salad.

Steps:

• Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
• Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
• Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
• Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.