Calypso Chicken With Sautéed Plantains And Down-Island Salsa

• 2 1/2 cups chopped onion
• 1/2 cup minced green bell pepper
• 2 tablespoons fresh lime juice
• 1 teaspoon minced fresh thyme
• 2 garlic cloves, minced
• 6 (4-ounce) skinned, boned chicken breast halves
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper
• 2 teaspoons vegetable oil
• Cooking spray
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup water
• 1 serrano chile
• 3 cups hot cooked long-grain rice
• Fresh thyme sprigs (optional)
• Lime wedges (optional)

1. Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally.
2. Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; saute 1 minute per side or until browned. Add reserved marinade, remaining 1/4 teaspoon salt, tomatoes, water, and serrano chile; bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard chile. Top each chicken breast with tomato mixture; serve with Down-Island Salsa, Sauteed Plantains, and rice. Garnish with thyme sprigs and lime wedges, if desired.

onion, green bell pepper, lime juice, thyme, garlic, salt, pepper, vegetable oil, cooking spray, tomatoes, water, serrano chile, hot cooked, thyme, lime wedges

Taken from www.myrecipes.com/recipe/calypso-chicken-with-sauted-plantains-down-island-salsa (may not work)