Island Chicken Appetizer Platter

Name: Island Chicken Appetizer Platter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6-8 serving(s)
Ingredients: 3 garlic cloves, minced; 2 inches fresh ginger, minced; 1/2 mango, minced; 1/3 teaspoon salt; 3 tablespoons light rum; 1 tablespoon olive oil; 2 chicken breast halves, cut into large cubes; 2 1/2 mangoes, cut into 1 cubes; 1 pint cherry tomatoes; 1 ounce fresh cilantro (or more to taste); 1 plantain (for tostones, recipe below)

Submitted by Dorine Houston

"Delicious with rum punch or frozen margaritas while you are waiting for the main course to cook on the barbeque grill! You can also use this as a main dish for 2 if you like. I created this recipe with this contest in mind, because I love mangoes and thought they would liven up the chicken breasts, which I don't much care for (I strongly prefer thighs and furthermore consider them more characteristic of island cuisine than the breasts). Time listed does not include the overnight marinating; keep it in mind."

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Ready In:: 40mins
Ingredients:: 11
Serves:: 6-8

ingredients

3 garlic cloves, minced
2 inches fresh ginger, minced
¹⁄₂ mango, minced
¹⁄₃ teaspoon salt
3 tablespoons light rum
1 tablespoon olive oil
2 chicken breast halves, cut into large cubes
2 ¹⁄₂ mangoes, cut into 1 cubes
1 pint cherry tomatoes
1 ounce fresh cilantro (or more to taste)
1 plantain (for tostones, recipe below)

directions

Combine minced garlic, ginger and mango on a cutting board and mince together with the salt to form a paste. Scrape mixture into a glass or pottery bowl and whisk in the oil. Add rum and combine until smooth. Add the chicken chunks and toss together well. Refrigerate overnight, covered. Toss every hour while you are awake, at least 3 times.
Light the barbeque grill. Place the marinated chicken on long skewers. Brush the chicken with some of the marinade. When the fire is ready, cook the chicken on all sides until about half done. Remove to a platter and brush on more marinade.
When cool enough to handle, remove from long skewers. On short individual skewers, alternate chicken, mango chunks and tomatoes. Brush all with marinade. Return to grill and cook on all sides until done.
Arrange on a platter and garnish with cilantro. Serve with tostones.
To Make the Tostones.
Peel 1 large plantain and cut it into 1/2” thick slices.
Melt 1/2 cup lard, peanut oil or coconut oil (or a combination) in a deep pot; it should be at least 2” deep. Add a cube of bread; when it is browned, add plantain slices and cook until softened.
Remove and flatten each slice (use a tostonero or flatten between 2 heavy plates or under the broad side of a meat cleaver). Soak 2 minutes in salty water. Pat dry and return to hot fat. Cook until browned. Serve hot.

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RECIPE SUBMITTED BY

Dorine Houston

Philadelphia, PA

2 Recipes

My husband and I have lived in our condo high above downtown Philadelphia for the past 25 years. We are both teachers; I have been teaching English as a second language and Spanish since 1973, and have also taught in Spain and South Korea. We both love baseball and are Phillies fans. I read action, mystery, spy, military and police procedural novels, and cookbooks as if they were novels. I sing in the Compline Choir in my parish, in Latin, in Gregorian Chant. I love raising culinary herbs and flowers on our balcony, and experiment with other edible plants as well--I had an avocado tree for 15 years but it never flowered or fruited. A grapefruit plant got a bug infestation and had to be discarded.

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