Although this dish is low fat, it certainly is not lacking flavor. The spiciness and tropical flavors add a tongue tantalizing taste. If you are unfamiliar with carambola and plantains ask your grocer for help in determining their ripeness.
Servings: 6
For the Chicken
2-1/2 cups onion
1/2 cup bell pepper, minced
2 tablespoons fresh lime juice
1 teaspoon fresh thyme, minced
2 cloves garlic, minced
6 4 ounce chicken breast halves, skinned and boned
salt and pepper
2 teaspoons vegetable oil
vegetable cooking spray
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1 serrano pepper
For the Tropical Salsa
1/4 cup brown sugar, packed
3 tablespoons white rum
2 tablespoons fresh lime juice
1 teaspoon serrano pepper, minced
4 cups fresh pineapple chunks
1 cup mango, diced
1 cup carambola, halved and sliced
For the Sautéed Plantains
1 tablespoon vegetable oil
3 plantains, peeled and sliced
3 cups cooked rice
For the Chicken
Mix onion, bell pepper, lime juice, thyme, garlic cloves, and chicken breasts in a bowl. Cover and refrigerate for one hour, turning occasionally. Remove chicken from marinade, reserving marinade. Sprinkle chicken with salt and pepper. Cook in a large non-stick skillet coated with cooking spray over medium high heat; sauté until browned. Add reserved marinade, salt (to taste), tomatoes, water, and serrano pepper; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Discard chile. Top each chicken breast half with tomato mixture; serve with tropical salsa, plantains, and rice.
For the Tropical Salsa
Mix sugar, rum, and lime juice in a large bowl,. Add serrano pepper, pineapple chunks, mango, and carambola; toss to coat. Chill at least 2 hours.
For the Sautéed Plantains
Cook plantains in a large nonstick skillet over medium high heat. Sauté until browned.