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1
Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts.
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2
set aside.
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3
Place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard.
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4
Drain off the broth into a large bowl;discard bones and vegetables.
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5
Set broth aside.
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6
Into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers.
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7
Put in the refrigerator for 1 hour.
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8
Into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers.
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9
Cook until onion is cooked but not brown.
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10
Add mango,papaya,Peppers, and tomatoes; stir well.
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11
Add lime zest and lime juice and all your dry spices.
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12
Add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer.
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13
Pour in your rum slowly and carefully.
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14
Add your brown sugar and simmer slowly until it reduces to a sauce.
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15
Preheat your oven to 350F.
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16
Drain the marinade off your chicken finger.
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17
Put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl.
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18
Take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut.
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19
Place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done.
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20
Checking occasionally to make sure coconut does not burn.
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21
Put your 4 cups chicken stock into a 6-quart sauce pan.
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22
Bring to a boil add your rice, stir well and cook on low heat, covered until done.
