1 lb. skinless chicken breast halves, boneless with wing bone attached and lightly pounded
1/4 c. fresh squeezed lime juice
3 Tbs. extra virgin olive oil
3 Tbs. roasted garlic paste
2/3 dash ground cayenne pepper
2 Tbs. chopped fresh cilantro
1 oz. dark rum
3 Tbs. lime zest, chopped
Salt and coarse ground black pepper, as needed
For The Ketchup:
3 Tbs. curry powder
1 c. diced onion
3 whole ripe bananas, peeled and sliced 1/2" thick
3/4 c. guava juice
3/4 c. fresh orange juice
3 Tbs. dark brown sugar
3 Tbs. white wine vinegar
Salt and white pepper
2 Tbs. fresh squeezed lime juice
3 Tbs. oil
Lime zest
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Mix the lime juice and rum with the garlic paste and the olive oil, then add the cilantro, cayenne, lime zest and salt and pepper. Marinate the chicken for several hours in the refrigerator.
To make the ketchup, sauté the onion in the oil until translucent, then add the bananas and cook 2 minutes. Add the brown sugar, the guava and orange juice and the white wine vinegar. Cook the mixture for 15 minutes and puree in a food processor until smooth, being careful not to over process. Season the ketchup with salt and white pepper, and serve at room temperature. Put the banana ketchup into a squeeze bottle.
Smoke-cook the chicken with mesquite wood at 225or 1 hour. To serve, arrange the chicken on a large warmed dinner plate, squiggle some of the ketchup on top of the chicken, garnish with a zest of lime.
Yield: 2 servings
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