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Suggest a better descriptionWash chicken and blot dry with paper towels. Season with salt and pepper. Heat oil in a large saute pan. Brown the chicken on all sides, 3-4 minutes. Transfer the chicken to a platter. Pour off all the fat. Melt the butter in the pan. Sautee the shallots, garlic and ginger until soft, but not brown, about 2 minutes. Return the chicken to the pan. Stir in the coconut milk, marmalade, salt and pepper. Simmer the chicken, uncovered, until almost cooked, 15-20 minutes. Stir in the fresh fruits and the cashews and cook the chicken through, about 5 minutes more. Correct the seasonings, adding salt and pepper to taste. If the sauce needs sweetness, add a little more orange marmalade. Transfer the chicken to a bowl or platter. Spoon the sauce and fruit over it. Sprinkle the toasted coconut on top. Serve at once. MC formatting by bobbi744@sojourn.com NOTES : To toast cashews, brtown in a heavy, dry frying pan over Low heat. Shake the pans as the nuts roast. To toast coconut, spread on baking sheet, place in 350 F. oven and brown, stirring frequently for 5-8 minutes. Recipe by: Miami Spice: New Florida Cuisine/Lansing St.Journal Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 327 | ||
Calories from Fat: 327 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 22.1g | 110 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 43.6mg | 2 % | |
Potassium 13.2mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 327
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