Chicken Breasts with Vinegar Sauce Guyana Caribbean
Dive into the flavors of the Caribbean with this vibrant recipe for Chicken Breasts with Vinegar Sauce, inspired by Guyanese culinary traditions. Perfectly seared boneless chicken breasts are simmered in a tangy, garlicky sauce infused with white vinegar, soy sauce, and a touch of brown sugar for balance. Aromatic ingredients like thyme, onion, scallions, and optional Scotch bonnet pepper bring bold, tropical notes that elevate this dish to new heights. Ready in just 40 minutes, this one-pan recipe is ideal for weeknight dinners and pairs beautifully with fluffy rice or warm roti. Experience the perfect harmony of sweet, savory, and tangy in every bite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.25 cup White vinegar
- 4 cloves Garlic (minced)
- 1 medium Onion (finely chopped)
- 2 stalks Scallions (chopped)
- 1 teaspoon Thyme (fresh or dried)
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 0.5 piece Scotch bonnet pepper (finely chopped, optional for heat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Water
Instructions
Season the chicken breasts with salt and black pepper on both sides. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove them from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and reduce the heat to medium.
Add the chopped onion, minced garlic, scallions, and thyme. Sauté for 2-3 minutes until softened and aromatic.
Stir in the soy sauce, brown sugar, Scotch bonnet pepper (if using), and water. Bring the mixture to a gentle simmer.
Add the white vinegar and mix well to create a tangy sauce.
Return the seared chicken breasts to the skillet, spooning some sauce over the top. Cover the skillet and let the chicken simmer in the sauce for 15-18 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Taste and adjust seasoning with additional salt or vinegar, if needed.
Serve hot with rice or roti, garnished with extra chopped scallions if desired.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 15.0 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
