One-Pot Spicy Bahamian Chicken and Vegetables

Vickie Parks

By
@Northwestgal

This is an easy one-pot meal that packs a lot of spicy Caribbean flavors into one recipe. It's so convenient to prepare too, with only 10 minutes prep time, and the end result is a complete meal of spicy chicken and an assortment of roasted vegetables to serve along side the chicken. It's quite spicy, so use the chili peppers (or red pepper flakes) sparingly.


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Serves:

4

Prep:

10 Min

Cook:

45 Min

Method:

Roast

Ingredients

1 Tbsp
oil (for greasing pot)
2 Tbsp
cumin seeds
2 lb
boneless chicken breast
1 to 2 tsp
salt
1 to 2 tsp
black pepper
2 large
red potatoes, cut into 1-inch cubes
1 large
bell pepper, seeds removed and cut into chunks
1 large
yellow summer squash, cut into 1-inch cubes
1/4 c
orange juice
4 Tbsp
red wine vinegar
4 clove
garlic, minced
1 Tbsp
fresh oregano, chopped
1/2 tsp
paprika
1/4 tsp
allspice
1/4 small
scotch bonnet or habanero pepper, seeds removed and minced (or a few pinches red pepper flakes)

Directions Step-By-Step

1
Preheat oven to 450°F.
2
Coat the bottom of a roasting pan with the oil. Sprinkle cumin seeds along bottom of the pan. Layer chicken on bottom of the pan over the seeds. Season chicken with salt and pepper. Layer the potatoes, bell pepper and squash on top of the chicken.
3
In a small bowl, mix the orange juice, vinegar, garlic, oregano, paprika, allspice and minced pepper (or red pepper flakes). Pour the juice mixture into the pan, evenly distributing it over all the chicken and vegetables.
4
Cover pan and roast at 450° for 45 minutes, or until chicken is thoroughly cooked and vegetables are tender.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Vegetable
Regional Style: Caribbean
Dietary Needs: Low Fat
Other Tag: Quick & Easy