Caribbean Chicken

Name: Caribbean Chicken
Yield: 4 - 6 servings
Ingredients: 3-4 lbs (1.5-2 kg) chicken cut into bite size pieces; 2 tbsp (30 mL) butter; 2 1/2 cups (625 mL) Milk; 1 large onion sliced; 3-4 tbsp (45-60 mL) all-purpose flour; 3-4 tbsp (45-60 mL) butter; 1 large ripe fresh mango peeled and sliced or 1 cup (250 mL) fresh or canned peaches sliced; 1 tsp (5 mL) salt; 1/4 tsp (1 mL) pepper; 1/2 tsp (2 mL) ground ginger; 3 tbsp (45 mL) dark rum (optional)

Our dietitians' favourite

This recipe is taken from the 1983 Milk Calendar. The unusual combination of fruit and chicken makes a light main course that's rich in taste.

Prep: 15 min
Cooking: 50 min - 55 min

Yields 4 - 6 servings

Ingredients

3-4 lbs (1.5-2 kg) chicken cut into bite size pieces
2 tbsp (30 mL) butter
2 1/2 cups (625 mL) Milk
1 large onion sliced
3-4 tbsp (45-60 mL) all-purpose flour
3-4 tbsp (45-60 mL) butter
1 large ripe fresh mango peeled and sliced or 1 cup (250 mL) fresh or canned peaches sliced
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) ground ginger
3 tbsp (45 mL) dark rum (optional)

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Preparation

In a large casserole, sauté chicken in 2 tbsp (30 mL) butter. Cover chicken pieces in milk; add onion slices.

Cover and bake in a 350 °F (180 °C) oven for 45 min or until chicken is tender; remove chicken and keep warm; reserve milk.

Melt butter in a large saucepan; blend in flour and cook for 2 min. Gradually add milk and whisk until smooth. Cook over low heat, stirring constantly until thickened about 5 minutes.

Add fruit, seasonings, rum and chicken; heat an additional 10 min and serve.