Caribbean Coconut Chicken Recipe
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 4.92 ml vegetable oil
- 2 onions, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 14.79 ml chopped roasted garlic
- 198.44 g can coconut milk
- salt and pepper
- 0.25 ml crushed red pepper flakes
directions
- Preheat oven to 425 degrees F (220 degrees C).
- In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
- Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
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Reviews
-
Very tasty. I made a few modifications. I used boneless skinless chicken thighs instead of breasts since dark meat tends to soak up more of the flavor of the sauce than white meat. I also used light coconut milk and added a bit of red curry to make the flavor "pop" a little bit more. Everyone loved it. I think it was just the right amount of coconut flavor. This recipe is definitely a keeper.
Tweaks
-
Very tasty. I made a few modifications. I used boneless skinless chicken thighs instead of breasts since dark meat tends to soak up more of the flavor of the sauce than white meat. I also used light coconut milk and added a bit of red curry to make the flavor "pop" a little bit more. Everyone loved it. I think it was just the right amount of coconut flavor. This recipe is definitely a keeper.
RECIPE SUBMITTED BY
Starfire aka Wendy
Bellevue, 87
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