Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless broiler-fryer chicken breasts

  2. 1/4 cup light rum

  3. 1 tablespoon soy sauce

  4. 1 tablespoon dark brown sugar

  5. 1/2 teaspoon minced fresh ginger

  6. 1/8 teaspoon ground cloves

  7. 1 clove garlic, minced

  8. 1 tablespoon canola oil

  9. 1/4 cup plus 2 tablespoons sliced green onion, divided

  10. 1 pound sweet potatoes, peeled, cut in

  11. 1 1/2-inch cubes

  12. 2 cups okra, cut in

  13. 1 1/2-inch pieces

  14. 2 medium tart apples, cored, cut in 1/2-inch rings

  15. 1 (14-ounce)can low sodium chicken broth

  16. 1 1/2 teaspoons cornstarch

  17. 2 teaspoons water

  18. 1/8 teaspoon freshly ground black pepper

  19. 2 tablespoons fresh lime juice

  20. lime slices for garnish, optional

Instructions Jump to Ingredients ↑

  1. In shallow baking dish, place chicken in single layer. In small bowl, make marinade by combining rum, soy sauce, brown sugar, ginger, cloves and garlic. Pour over chicken, cover and chill for 30 minutes.

  2. Remove chicken from marinade and reserve marinade. In large skillet, heat oil over medium heat. Add chicken and cook about 8 minutes or until brown on all sides. Add 1/4 cup green onion, sweet potatoes, okra, apple rings, chicken broth and reserved marinade. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.

  3. Remove chicken and vegetables to serving platter; keep warm. Increase heat to high and bring to a boil, stirring until liquid is reduced by about 1/3. In small bowl, place cornstarch; add water and stir until smooth. Add to skillet and cook, stirring, 1 minute, or until liquid has thickened. Stir in pepper and lime juice. Spoon sauce over chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish, if desired, with lime slices.


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