The inspiration for this Gluten Free Caribbean Chicken Pasta is my love of comfort food. I have been stuck, or playing in Latin American and the Islands of late including my JERK CHICKEN and CHICKEN VERDE STEW. Bottom line is I like, sweet, spicy, tangy, fresh herbs and one pot meals. This dish included pineapple, bell and jalapeno peppers and good spices.
One of my favorite comfort go tos are mixing most anything with pasta. Add a bit of a cream sauce and I am golden. Now most of you know, when I say cream sauce I am talking about coconut milk. I used to make a roux to get the consistency I wanted but my gluten free living has changed that approach. This dish felt creamy without having any cream or coconut milk. It certainly would be a great addition to this dish and very consistent with Caribbean dishes.
What I have learned in my cooking is that many of the basic rules of cooking and flavor apply to all cultures of cooking. I have written before about how I learned this truth by watching the FOOD NETWORK. You frequently hear the judges in cooking shows say “add more acidity”. You need to balance the spice or balance the sweetness. The bottom line is I have learned when making up dishes to add spicy foods balanced with something sweet and finished off with a lemon or lime to add the acidity.
The cast of characters.
Building the Caribbean Chicken Pasta.
The GF Caribbean Chicken Pasta.
GF Caribbean Chicken Pasta
- 1 LB Gluten Free Penne Pasta
- 8 Whole` Boneless Skinless Chicken Thighs
- 1/2 Whole Yellow Onion sliced
- 1 Clove Garlic diced
- 1 Whole Jalapeno diced
- 1 Whole Red Bell Pepper sliced
- 1 Whole Yellow Bell Pepper sliced
- 1 Whole Green Bell Pepper sliced
- 1/4 Bunch Cilantro
- 2 Tbsp Adobo Seasoning divided
- 2 Tbsp Lemon Pepper divded
- 2 Tsp Turmeric divided
- 2 Tsp Oregano divided
- 1 Cup Diced Pineapple
- 1 Cup Chicken Stock
- 1 Tbsp Canola Oil
- 15 Ounce Can of Fire Roasted Tomatoes
Begin by spicing the chicken with 1 & 1/2 tablespoons of the adobo seasoning and lemon pepper, 1 tsp or turmeric and 1 tsp of the oregano. Marinate for at least one hour and up to overnight.
Cook the gluten free pasta 1 minute short of al dente. Drain and set aside and reserve 1 cup of the pasta water.
Heat the oil on medium high heat in a Dutch oven. Add the spices and toast for 1 minute. Add in the chicken in batches and brown on each side for 2 minutes. Remove from the chicken from the Dutch oven and set aside. Add the onions and soften for 3 minutes. Next, add the garlic and cook for 1 minute. Follow that step with the addition of the pineapple and cook for 1 minute.
Next, add the jalapenos and cook for another minute. Now add the fire roasted tomatoes and mix thoroughly. Add in the stock followed by putting the chicken back in the Dutch oven. Cover and cook on medium heat for 30 - 40 minutes.
Finish by adding in the pasta. Mix well and cook for 1 more minute.
Serve and enjoy!