Some examples of Caribbean recipes are accras or cod fritters, roast pork, salt fish and green figs, and jerk chicken. Other recipes include asopao de pollo and black bean bisque.
To make Jamaican jerk chicken, season 4 skinless, boneless chicken breast halves with 1/2 teaspoon of Jamaican jerk seasoning and 1/4 teaspoon of salt. Cook the chicken in a nonstick skillet at medium-high heat for four minutes per side. Serve the chicken with a salsa made from 1/4 cup of minced fresh cilantro, 1/4 cup of finely chopped red onion, 1 tablespoon of chopped fresh mint and 16 ounces of sliced mango. Season the salsa with 1 teaspoon of brown sugar, 2 teaspoons of fresh lime juice, 1/4 teaspoon of black pepper and 1/4 teaspoon of crushed red pepper.
Make asopao de pollo, a traditional chicken dish from Puerto Rico, by combining 1 teaspoon of dried oregano, 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper and 2 minced garlic cloves for the seasoning mix. Rub the mixture on 10 skinless chicken thighs, and cook the chicken in 2 tablespoons of olive oil at medium-high heat for four minutes on each side. Turn the heat to medium, and mix in 1 1/2 cups of sofrito sauce and 3/4 cups of diced plum tomatoes. After three minutes, add in 2/3 cup of dry white wine, 1 1/2 cups of uncooked rice, 1/2 cup of diced lean beef and 3/4 cup of pitted green olives.
Cook everything for one minute before adding 4 cups of water and 1 can of chicken broth, and bringing the mixture to a boil. Reduce the heat, and simmer the asopao, covered, for 20 more minutes. Add 1 cup of frozen green peas, and cook for five more minutes before serving.