This week’s recipe, an Antiguan dish called “Sandy Island Chicken,” is courtesy of Hawksbill by Rex Resorts which will be featured at Daytrips and Destinations this weekend at the Crowne Plaza in Cromwell. Chef Jon Daly is the Chair of the Hospitality Program at Lincoln College of New England.
Sandy Island chicken combines hot spicy peppers and fresh herbs with mangoes added to provide a blend of sweet and spicy.
Ingredients / Method
2 lbs. Chicken Breast
1 Bunch Thyme
1/2 Medium Onion
1 Red Bell Pepper
1/2 Bunch Parsley
1 Bunch Garlic
1/2 Bunch Chive
1/2 Bunch Rosemary
1/2 Bunch Fresh Mint
6 Scotch Bonnet Peppers
3 Oz Olive Oil
1. Chop Onions, Thyme, Garlic, Bell Peppers, Parsley, Rosemary, Mint Leaves and Scotch Bonnet Peppers finely.
2. Peel Mangoes and dice into cubes.
3. Heat Olive Oil in frying pan and sauté the chicken on each side for 2 minutes. Then add Onion, Garlic, Rosemary, and Chive and sauté until for 2 minutes)
4. Season with Salt and Pepper to taste, and then add Mango, Mint Leaves and 1/2 cup of water then simmer for another three minutes.