Chef Don Clark's Coconut Chicken

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Total Time
40mins
Prep
20 mins
Cook
20 mins

I'm not sure who Chef Don Clark is, but I will pass along the credit. The original title to this recipe is 'Chef Don Clark's Coconut Chicken Toston Cup Filling' where you use this recipe as a filling for toston cups which are fried plantain cups made with a plantain press. Served in toston cups, you will have a smashng appetizer! Otherwise, you'll just have a tasty dish!

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Ingredients

Nutrition

Directions

  1. In a large skillet heat the olive oil. Saute garlic and onion for 5 minutes.
  2. Add the diced chicken and cook until chicken turns white.
  3. Add half the ginger and all of the jalapeño pepper, green pepper, and red pepper.
  4. Cook for 2 minutes then add the coconut milk and brown sugar. Salt and pepper to taste.
  5. Let simmer for 10 minutes then add the cornstarch to thicken.
  6. When the mixture has thickened, add the pineapple along with the remainder of the ginger to get one last blast of flavor.
  7. If you use the toasted coconut, toast it until brown in the oven at 400-450 degrees, and garnish with the toasted coconut.
  8. (Fill the plantain cups and serve hot.).