Best 5 Caribbean Chicken With Sweet Potatoes Recipes

CARIBBEAN ROAST CHICKEN WITH PINEAPPLES AND SWEET POTATOES

Steps:

• pre heat oven to 350 degrees. In a small bowl combine sugar and jerk seasoning and Rub over outside of chicken. Cut 1 line into quarters insert into cavity along with 8 sprigs of cilantro. Place chicken in roasting pan and surround with pineapple.
• Place in oven and roast 1 hour. Meanwhile juice remaining 2 limes. Remove chicken from oven. add potatoes, broth, rum and lime juice pan. Return to oven and roast 1-1 1/2 hours more until internal temperature is 165 degrees.
• Removed from oven place chicken on sheet pan. Remove pineapple and potatoes spoon sauce from pan into serving dish. added 2 TBL Chopped cilantro. Carve chicken, surround with potatoes pineapple mixture and serve with sauce.

AFRICAN CHICKEN & SWEET POTATOES

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through., Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 170°-175°.

CHICKEN AND SWEET POTATO CARIBBEAN STEW

Steps:

• Heat oil in large soup pot over medium heat.
• Chop onion, celery, red or green pepper, and garlic. Add to oil.
• Stir in thyme and bay leaf. Cook over medium to medium low until onions are soft, about 7 minutes. Meanwhile, chop sweet potato into 1/2 inch dice (peeling can stay on).
• Near end of cooking time, add crushed red pepper to pot and stir to mix.
• Add black pepper, tomatoes, broth, sweet potato and chicken to the pot. Bring to a boil, cover and simmer on low 20-25 minutes, until potatoes are soft.
• Serve over hot rice.
• Freeze separate from rice if freezing.

JERK CHICKEN WITH SWEET POTATOES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
• In large bowl, mix oil, gingerroot, jerk seasoning, soy sauce and salt. Pour 2 tablespoons of the mixture into medium bowl. Add chicken, and toss to coat; cover and refrigerate. Add sweet potatoes to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
• Add chicken to pan with potatoes. Bake 20 to 25 minutes or until chicken is cooked through (at least 165°F) and potatoes are tender. Top with cilantro. Serve with lime wedges.

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Steps:

• Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
• Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
• Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
• Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.