Chicken with Citrus Sauce
Here are two versions of this delicious sweet-and-sour dish, which is prepared at roadside stands and restaurants on many Caribbean islands: Pan-cook it in the winter, grill it in the summer.
- 3 tablespoons extra virgin olive oil
- 2 pounds boneless, skinless chicken breasts, cut into ½-inch cubes
- Salt and black pepper to taste
- 2 garlic cloves, sliced
- 1 red onion, sliced
- 2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 tablespoons drained capers for garnish
Instructions:
- Heat the oil in a skillet over medium-high heat.
- Add the chicken pieces and cook, stirring occasionally, until lightly browned and cooked through, seasoning to taste with salt and pepper, about 10 minutes. Remove and place in your serving dish.
- Add the garlic and onion to the skillet and cook, stirring occasionally, until the onion is slightly softened, about 3 minutes. Stir in the orange juice, lemon juice, lime juice, and honey. Cook only until the honey has completely dissolved, about 30 seconds.
- Pour the onion-citrus mixture over the chicken, garnish with capers, and serve.