Ingredients:
2 garlic cloves, chopped
2 inches piece fresh ginger, peeled and chopped
1 medium shallots, chopped
1/4 cup oil
1/4 cup butter
6 boneless skinless chicken breasts
salt and pepper
1 mangoes, peeled and chopped
1 papayas, peeled and chopped
1 jamaican hot pepper, chopped ( remove seeds unless you like it really spicy)
1/2 cup Captain Morgan’s spiced rum
2 cups chicken broth
1/2-3/4 cup heavy cream
Directions:
Heat butter and oil in dutch oven, add garlic, ginger and shallot, saute until shallot is soft, 2-3 minutes.
Season chicken with salt and pepper, add to pan and brown, turning frequently.
Add rum, chicken broth, mango, papaya and pepper, bring to boil, cover and reduce heat, simmer for 20 minutes.
Remove cover and simmer until sauce is reduced ( I let it go to half) and add cream, heat through but don’t boil.
Serve over steamed rice.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.