Caribbean · Chicken

Chicken Rundown

Up for something exotic with a touch of coconut? Why not try this Chicken Rundown with wine and one of our tasty rice dishes like Callaloo Rice or Rice & Peas?

Ingredients:

  • 6 boneless, skinless chicken breasts
  • 1tbsp vegetable oil
  • 2tbsp white wine
  • 1 jar Walkerswood Coconut Rundown Sauce
  • 1dl fresh cream
  • 2tbsp fresh cilantro, chopped
  • salt & pepper to taste

For Marinade:

  • 2 cloves garlic, pressed
  • leaves from a big sprig of thyme
  • 1 onion, finely chopped
  • 1tsp grated fresh ginger root (optional)

Directions:

  1. Wash and dry chicken and cut into cubes.
  2. Marinate the chicken for at least 1hour in the garlic, thyme, salt and pepper onion and ginger.
  3. Heat oil in a skillet.
  4. Remove the chicken and reserve the seasonings.
  5. Saute chicken pieces until brown.
  6. Add reserved seasonings and cook for 1minute.
  7. De-glaze pan with wine, add coconut rundown sauce and cream, reduce heat and simmer for 5 minutes or until chicken is cooked.
  8. Add the cilantro.
  9. Serve with Callaloo Rice or Rice & Peas
Caribbean · Side Dishes · Vegetarian

Callaloo Rice

Callaloo is the spinach of the West Indies. I have not found fresh callaloo in the UK yet, although I saw that you could buy the seeds off eBay. When I get my own garden, methinks there will be a few stands of callaloo in there.

This is a side dish that goes well with most fish, seafood and chicken dishes.

Ingredients:

  • 2 cups unprocessed white rice
  • 1 tin callaloo
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 lemon, sliced with the peel on
  • 1 large tomato, quartered

Directions:

  1. Combine all ingredients with 11 dl (just over a litre!) of water and bring to boil.
  2. Cover the pan and simmer gently until rice is done, ie approx 30-40mins

This can also be done with processed rice, but it won’t get the same taste as the ingredients won’t get as much time to set.