one-pot spicy bahamian chicken and vegetables
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.
prep time
10 Min
cook time
45 Min
method
Roast
yield
4 serving(s)
Ingredients
- 1 tablespoon oil (for greasing pot)
- 2 tablespoons cumin seeds
- 2 pounds boneless chicken breast
- 1 to 2 teaspoons salt
- 1 to 2 teaspoons 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 cup orange juice
- 4 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- 1/4 small scotch bonnet or habanero pepper, seeds removed and minced (or a few pinches red pepper flakes)
How To Make one-pot spicy bahamian chicken and vegetables
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Step 1Preheat oven to 450°F.
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Step 2Coat 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.
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Step 3In 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.
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Step 4Cover pan and roast at 450° for 45 minutes, or until chicken is thoroughly cooked and vegetables are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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