Kat's Island Chicken Recipe - Allrecipes.com
Kat's Island Chicken Recipe
  • READY IN 1 hr

Kat's Island Chicken

Recipe by  

"If you've ever been to the Bahamas you'll love this dish.... It takes you back there. It's EASY, filling, well balanced, and good for a larger family or small gathering."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
  2. Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
  3. Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
  4. While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2010

This cooked up really well the chicken was great. I was however bothered by the citrus that was cooked with the chicken. I couldn't stand the thought of eating it, so I tossed it and cut up additional citrus that I served with the chicken in it's raw natural state. This was more to my taste of course and I found it a great solution.

 
Most Helpful Critical Review
Feb 04, 2006

While very visually appealing onthe plate, I will need to tweak this recipe. I found the paprika to be a bit "abrasive" and believe a marinated chix breast will bring more depth to the recipe - looked great, though! I tried this recipe on 140 guests last week for possible addition to my catering menu, and no one asked for the recipe, so I know it needs some work.

 
Jul 18, 2005

I really LOVED the way this recipe turned out!! I actually used a bit of Caribbean Jerk spice on the chicken (because we like it HOT HOT HOT!) and it really blended very well with the fruits. It was SO easy to make - completely foolproof. I will most definitely make this again, my husband and I felt like we were on our honeymoon back in Jamaica again! :)

 
Jun 05, 2006

This was really good, will make again. I used whole chicken breast, topped with lots of fruit and baked at 350 for about an hour and 15 minutes. The result was really tender juicy breasts with a hint of fruity flavor and of course paprika. We thought the combination was great.

 
Aug 20, 2009

Very good. Boyfriend said it tasted like restaurant quality! Added red pepper, cloves, nutmeg, and cinnamon.

 
Jul 25, 2007

A++ This recipe is wonderful "as is" but I like to add a little chili powder and cayenne pepper to spice it up. It gives it a great sweet and spicy kick thats just right!

 
Nov 18, 2010

Great recipe! My husband and I loved it the way it is written and made it again with our personal variations. The second time it was prepared with the chicken cut in large cubes tossed in a healthy coating of Sweet Baby Ray's BBQ sauce and baked with plenty of mushrooms just because I love mushrooms *smile*. Definitely a keeper recipe that is wonderful the way it is or if you want to be creative and add some different veggies or sauce. We will try the next time with Teriyaki sauce...mmmmmmmm.

 
Nov 04, 2010

This was delicious! I made if for a few friends. I added creole seasoning to the chicken and chopped up an onion to add in. It came out great and my guests really enjoyed it! I also used yellow rice instead of spanish rice which was very good with the bean soup!

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 75.8 g
  • 24%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 2130 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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