Name: Cuban Chicken Strips and Vegetable Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 large boneless chicken breast – sliced thin; Cooking oil – for frying; Juice of 1 lemon; Juice of 1 lime; 2 tsp. salt; 1 tsp. red pepper flakes; 2 tsp. ground cumin; 2 tsp. dried oregano; 1 tsp. sugar; 1 tbs. apple cider vinegar; 5 – 6 cloves of garlic – chopped; 2 whole red onions – skin removed – left whole; 2 jalapeno – whole with seeds; 1 heat of garlic –; 1 green bell pepper; 2 tbs. honey; 2 tsp. ground cumin; 2 ½ tsp. salt and more for sprinkling on veggies while grilling; 1 tsp. sugar – for sprinkling on veggies while grilling; Apple cider vinegar for deglazing the pan

Ingredients

Scale

3 large boneless chicken breast - sliced thin
Cooking oil - for frying

For the Marinade:

Juice of 1 lemon
Juice of 1 lime
2 tsp. salt
1 tsp. red pepper flakes
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. sugar
1 tbs. apple cider vinegar
5 - 6 cloves of garlic - chopped

For the Chutney:

2 whole red onions - skin removed - left whole
2 jalapeno - whole with seeds
1 heat of garlic -
1 green bell pepper
2 tbs. honey
2 tsp. ground cumin
2 1/2 tsp. salt and more for sprinkling on veggies while grilling
1 tsp. sugar - for sprinkling on veggies while grilling
Apple cider vinegar for deglazing the pan

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Instructions

For the Chicken & Marinade:

Combine all of the ingredients for the marinade in a bowl and add the sliced chicken.
Allow to chicken to marinade in covered in the refrigerator for at least one hour or more.
Heat a large cast iron frying pan with a tablespoon of cooking oil. Add a few pieces of the marinated chicken at a time. Do Not Overcrowd the pan.
When the chicken get slightly white around the edges turn over and finish cooking on the other side to a beautiful golden color. The juices should run clear when the chicken is cooked.
The cooking time will depend on the thickness of the chicken. The thinner the slices the quicker the cooking time.

For the Chutney:

Heat a medium sized frying pan. Place the whole onions in the pan, jalapenos, green bell pepper, and whole garlic cloves in the dry pan. Sprinkle the veggies with sugar and salt on both sides.
Allow the veggies to become a beautiful golden color.
Cool the veggies, then place in a food processor along with the honey, salt and ground cumin.
Give a few good chops to desired consistency. Taste for salt.
Deglaze the pan the chicken was cooked in with a tablespoon or two of the apple cider vinegar and pour into the bowl the chutney is being served in. Do Not Mix, leave the glazed vinegar on top.
Serve with the chicken strips.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1