INGREDIENTS:¾ cupginger wine ¼ cuplight soy sauce ½ cupsmooth peanut butter ¼ cuppaprika 2 tsps.celery salt 13 lbs.chicken breasts, skinned and boned 37 firm plantains 12limes, halved to tastesalt and pepper 100fresh red chilesDIRECTIONS:1. Place first 5 ingredients (ginger wine through celery salt) in a saucepan and cook over low heat to make the marinade. Stir mixture until peanut butter melts and is well-blended. Pour into a bowl and add chicken; coat each piece. Refrigerate for 1 hour. ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.