Friday's Recipe (6/24/11) - Aimee Fortney's Belize Chicken - WSMV News 4

Friday's Recipe (6/24/11) - Aimee Fortney's Belize Chicken

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So the food in Belize is a combination of various "types" of food. There is a Caribbean influence, as well as Hispanic and Creole. When we were in Belize several years ago for our family cruise, I had some type of a wonderful chicken dish - it had sweet and savory tastes to it. This is what I made to try and duplicate that afternoon in Belize!

1 pound boneless, skinless chicken breasts, cut into bites

2 Tablespoons allspice

1 Tablespoon Creole Seasoning

dash of cayenne pepper

1 Tablespoon olive oil

In a large cast iron skillet, heat the oil over medium heat. In a large bowl using tongs, mix chicken, allspice, Creole seasoning and cayenne pepper. Being careful not to burn yourself (as the oil might splatter out, so be very careful!), add the chicken to the oil. It will only take about six to eight minutes to cook the chicken. Serve with coconut rice and black beans!

AIMEE FORTNEY'S COCONUT RICE

1 ½ cups long grain rice

1 cup coconut milk* (not cream of coconut)

1 ½ cups water

1 clove garlic, minced (*omit if you would rather have sweeter, rather than savory/sweet rice)

2 Tablespoons oil (or butter may be used)

dash of salt

Toasted coconut

Coconut milk, rice, coconut toasted, water or chicken broth; depends on what your desire is;

In a heavy saucepan, heat the oil (or butter) over medium heat. Add the garlic and cook for about one minute. Next, add the rice and cook for another minute, stirring constantly. Add coconut milk, salt and water, bring to a boil. Stir, then reduce heat, cover and cook for about 20 minutes, until the rice is tender and the liquid has all been absorbed. When plated and ready to serve, sprinkle toasted coconut on top.

*If you do not have coconut milk, you can add 1 teaspoon coconut extract to whole milk. I also like to toast coconut, add it to the milk, and then remove with a spoon before adding the milk to the rice.


AIMEE FORTNEY'S FRIED BANANAS

3 large bananas, sliced

2 Tablespoons brown sugar

2 Tablespoons butter

dash of freshly grated nutmeg

pinch of cinnamon (amount to your taste)

In a medium sized pan over medium-high heat, combine butter and brown sugar. Now add bananas, and cook for about three minutes. Add nutmeg and cinnamon, then serve warm over vanilla ice cream!

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