Coconut Jerk Chicken recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 2 tablespoons olive oil 2 teaspoons curry powder 2 teaspoons dry Caribbean jerk seasoning 2 teaspoons chicken bouillon granules 1 yellow onion, coarsely chopped 1 teaspoon fresh minced garlic 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes 1 cup peeled, seeded, and diced butternut squash 8 ounces button mushrooms, sliced 1 bunch green onions, cut into 1/4-inch pieces 1 (13.5 ounce) can coconut milk 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved ½ cup tomato juice 1 tablespoon white sugar
Nutrition Info
- 419 caloriescarbohydrate: 21.3 gcholesterol: 87.9 mgfat: 20.7 gfiber: 5 gprotein: 40.2 gsaturatedFat: 13.3 gservingSize: -sodium: 629.5 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Coconut Jerk Chicken
Directions
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Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.
Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.