Dish taken from a recipe book by Ainsley Harriot, we must warn that it is quite spicy due to the sauce used, Hot Pepper in the style of the West Indies, a group of Caribbean islands that formed a federation before their independence from the United Kingdom. back in the late 50's.
And luckily, it is accompanied by a sauce, very easy to make, based on coconut milk and mango that reduces the spiciness. To that we have added a rice similar to rice and beans to soften it further. Another modification is to have used fried banana in a bag instead of a grilled plantain, but that is more out of laziness than anything else.
For the chicken, for two thighs or two breasts
- 2 tablespoons West Indian Hot Pepper Sauce
- 1 tablespoon dried thyme
- 1 tablespoon sweet paprika
- 2 cloves of garlic, crushed with a fork
- 1 tablespoon ground coriander
- salt and freshly ground black pepper
If we use breasts, we heat the grill, if we make the thighs, we heat the oven at maximum temperature.
Meanwhile, in a bowl we add all the ingredients and mix until we form a paste like the one in the photo. With it we will paint the chicken well without leaving any gaps and trying to make it uniform.
Once it is painted, we put it in the oven and leave it, about 10 minutes if it is breasts, about 30 minutes if it is thighs, you have to make sure that everything is well cooked, if we want we can give the thighs a final grill touch. to make the skin crispier
For the mango and coconut milk sauce:
– 1 ripe mango, cut into small pieces, it is best to pit it on top of the saucepan where we will mix everything. this way juice will not be lost
– 200 ml of coconut milk
– 1 tablespoon West Indian Hot Pepper sauce
– 1/2 lime
– 1 tablespoon ground coriander
– salt to rectify although we have not considered it necessary
Put the mango and coconut milk in a saucepan and bring to a boil for 5 minutes or until the mango is completely soft. We remove from the heat and add the juice of half a lime, the tablespoon of sauce and the cilantro.
We put it in the food processor or in a blender if we don't have one, since we have to ensure that everything is well beaten, without lumps.
Once ready, we put it in individual bowls and serve with fried plantain.
We serve the chicken apart from the sauce and accompanied with a little rice
