Rhum and Pepper-Painted-Chicken

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Rhum and Pepper-Painted-Chicken Ingredients

2 c Mango-Habanero Mojo; see	1 tb Peanut oil
3/4 c Rhum and Pepper Paint; see	4 Lime wedges; for garnish
4 Boneless chicken breast

Instructions for Rhum and Pepper-Painted-Chicken

Preheat oven to 450 degrees F. Spread the paint liberally on the curved side of the fillets (paint on the skin side). Heat a large cast-iron skillet until almost smoking. Add the peanut oil and carefully lay the fish in the skillet, paint or skin side down. Shake the pan a few times to prevent the fish from sticking. Cook the fish until dark on the painted side, about 2 minutes. Turn the fish over and drain the oil from the skillet. Transfer the skillet to the oven and bake for 7 to 9 minutes (15-20 minutes for chicken). Warm the mojo through the ladle about 1/2 cup onto each serving plate. Remove the fish from the oven and place the fillets on top of the mojo. Serve with the plaintains and a wedge of lime. Note 1 eep an eye on the plantains as they get close to done, because they will burn easily if unattended. Note 2 nstead of chicken breast halves, OR 4 black grouper fillets (or dolphin fish or red snapper), about 8 ounces each MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Air date 3/4/98 Recipe by: Norman Van Aken Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 17, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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