Easy Luigi Chicken Dinner!
Caribbeano Chicken is a dish inspired by Luigi Del Conte Caribbeano Simmering Sauce. No surprise there! I do have to admit that Luigi sauces do give me a lot of inspiration. They are so darn good!!! 🙂
Jars on Hand!
It is so wonderful having a jar of delicious, high quality, all natural sauce at the ready to make a quick and easy supper. Luigi has a variety of sauces including “Spicy ala Vodka Sauce”, “Country-Style Marinara”, “Sambuca Simmering Sauce” and “Caribbeano Simmering Sauce” pictured above. Chef Luigi made a fantastic Shrimp and Sausage ala Vodka served over farfalle on a Facebook Livestream with me. Wouldn’t you know it my husband just can’t stop talking about it! DELIZIOSO! :p
Caribbeano Tropically Tasty!
A jar of Caribbeano Simmering Sauce was calling to me from my cupboard and then the inspiration for something tropical came to mind. I needed something to “take me away” from the cold weather.
Gluten-Free Chicken Coating
To make Luigi Del Conte Caribbeano Chicken gluten free you will need to use almond flour to dredge the chicken in. This gives the egg wash something to cling to.
After a quick dip in egg wash on both sides…
Adding More Flavor to Caribbeano Chicken
…the chicken gets a coating of coconut. Be sure to use unsweetened coconut.
I can feel the tropical breezes already! 🙂
Dry Time
It is a good idea to lay the coated chicken pieces on a non-stick cooling rack for a few minutes in order to let the coating dry a bit. This will ensure that it stays in place when fried. Place them over a sheet pan to catch any bits of coconut that might fall off.
Shallow Fry the Caribbeano Chicken
Meanwhile, bring a small amount of oil in a sauté pan to temperature. Making sure that the oil is hot enough ensures that the chicken pieces start frying as soon as you place them in the pan. A wooden spoon makes a great tester for this.
Don’t Crowd the Chicken
Leave a little space around the pieces so that they can brown evenly. The temperature should be medium-high to high. As you can see the oil is good and HOT!
When the pieces are golden brown on the underside flip them over.
Continue frying them until the second sides are golden then…
…place them into a stoneware pan or onto a rimmed baking sheet. They will finish cooking in the oven. Meanwhile, heat up the Luigi Del Conte Caribbeano Simmering Sauce in a pan and get your accompaniments ready.
Bite Into the Crunchy Coating of Caribbeano Chicken
Serve the chicken over the sauce with some pineapple rice and spicy sautéed spinach. Here is a Tasty recipe for Sautéed Spinach.
Thank you Luigi!
Don’t you just love the tropics and all things tropical?! 😉 Enjoy some Luigi Del Conte Caribbeano Chicken so that you can be transported too! Now all we need is a Pina Colada! Thank you Luigi for your fantastic jarred sauces and for making life in the kitchen a little easier!
PrintCaribbeano Chicken
A Quick and Tropically Tasty Meal using Luigi Del Conte Caribbeano Simmering Sauce.
Ingredients
- Luigi Del Conte Caribbeano Simmering Sauce
- 1 lb. fresh skinless, boneless chicken breasts
- Kosher Salt
- 1 cup finely ground almond flour
- 2 eggs
- 1 cup unsweetened shredded coconut
- Vegetable oil or olive oil to fry
- *Accompaniments of Choice
Instructions
- Preheat oven to 350° F.
- Trim the chicken breasts. Cut them in half if they are very large, season both sides with kosher salt and set aside.
- Put almond flour and shredded coconut onto two separate plates.
- Beat eggs with 2 teaspoons of water in a bowl.
- Coat each piece of chicken in almond flour shaking off excess then dip into egg wash.
- Allow the excess egg to drip off and then place into the shredded coconut making sure to coat both sides well.
- Place the coated chicken pieces onto a cooling rack set over a sheet pan.
- While the chicken pieces are setting, heat 1/8″ oil in a large saute pan.
- Test the oil with a wooden spoon. When it is hot enough you will see tiny bubbles forming on the spoon.
- Carefully place the chicken pieces into the oil leaving some space in between them.
- Cook the chicken pieces for a few minutes until golden on the bottoms. Flip them and cook on the second sides until they are golden.
- Set the golden fried chicken onto a stoneware dish or rimmed baking sheet. Place in preheated oven and continue cooking until the center of the chicken registers 160°F on an instant read thermometer.
- While chicken is cooking heat 1 cup of Luigi Del Conte Caribbeano Simmering Sauce in a small pan and prepare sides.
- When the chicken is done serve immediately with heated sauce and accompaniments of choice.
Notes
*Pineapple Lime Rice, Spicy Sauteed Spinach – shown in photo
