close navigation menu

Chicken Trinidad with Orange Rum Sauce

The fresh, tropical flavors of Caribbean regional cuisine are a lively delight, and this delicious recipe is no exception. A splash of rum is often found in traditional Caribbean recipes, and this sweet, creamy orange rum sauce is the perfect complement to the lightly spiced, coconut-dipped rounds of chicken breast mixed with almonds and apple.

Chicken Trinidad - A pinwheel-rolled and stuffed chicken sliced and served with a light yellow sauce and a sprig of parsley.



  • 4 6-oz (170-g) chicken breasts, boneless
  • 2 T (30 ml) Angostura bitters
  • Salt and freshly ground black pepper
  • 1 lg apple, peeled and finely diced
  • ¾ C (129 g) almonds, chopped
  • Canola or vegetable oil for frying
  • 1 C (125 g) flour
  • 3 lg eggs, beaten
  • 1 C (75 g) grated unsweetened coconut


  • 2 C (473 ml) orange juice
  • 2 oz (57 ml) rum
  • ⅔ C (173 g) cold unsalted butter, cut into small pieces
  • 4 T (59 ml) heavy cream


  • Crushed red pepper flakes, to taste
  • Chopped parsley, to taste


Preheat oven to 350°F (177°C).

Place the breasts between sheets of plastic wrap and pound with a mallet until very flat; remove plastic wrap. Using a pastry brush, brush breasts with bitters and sprinkle with salt and pepper. Spread apple and almonds over the breasts and roll up, securing ends with toothpicks.

Heat 3 inches of oil in a large deep saucepan. Place saucepan over medium heat until oil reaches 350°F (177°C).

Meanwhile, place flour on a plate, eggs in a shallow bowl and coconut on a plate. Dip each breast in flour, shaking to remove excess. Dip in egg, then roll in coconut. Using tongs, lower chicken into oil and fry, 2 pieces at a time, until golden brown, about 4 minutes. Transfer to a baking sheet and place in the oven to finishing cooking, about 17 minutes. Remove from heat and cover to keep warm.

To make the sauce, place orange juice in a deep saucepan and bring to a simmer over medium heat, adjusting so that orange juice doesn’t boil over. Let cook until reduced by half, about 10 minutes. Add rum and cook for 5 minutes. Remove from heat and whisk in the butter a little at a time. Stir in heavy cream.

To serve, pour a little sauce on plates. Slice the breasts diagonally and place on top of sauce. Garnish with red pepper flakes or parsley and serve immediately.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Makes 4 large or 8 small servings.