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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into serving pieces. | 2. Melt butter in a medium saucepan. | 3. Add garlic and shallots; | 4. cook until lightly browned. | 5. Stir in tomato paste, followed by wine and vinegar. | 6. Add bell pepper, thyme, chilli and Worcestershire sauce. | 7. Bring to a boil, reduce heat and simmer for 5 minutes | 8. Cool to room temperature. | 9. Place chicken in a large shallow pan and pour sauce on top. | 10. Marinate, covered, 2 to 3 hours in refrigerator. | 11. Preheat grill. | 12. Arrange chicken on hot grill and cook, turning pieces often and basting with sauce, | 13. about 20 minutes or until juices run clear when chicken is pierced with a knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	2		cut	1931.2044	0.816	154.9497	140.171
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shallot	2		minced	230.4	53.76	8.0	0.32
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
white wine	1 1/2	1/2		-	-	-	-
wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
green bell pepper	1		chopped	-	-	-	-
leaf thyme	1	teaspoon	dried	-	-	-	-
scotch bonnet pepper	1	scotch	chopped	-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.