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Caribbean Chicken Rundown
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Entrees - Maindishes
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Category |
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None
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| Servings |
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6 to 8
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Ingredients |
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5 whole boneless, skinless chicken breasts, cut into large cubes
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2 garlic cloves, minced
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pinch of thyme
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1 medium onion, finely chopped
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1 tsp grated ginger, or ground ginger
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1 tsp minced Scotch bonnet chile, seeds removed!
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1 1/2 Tbl oil
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3/4 cup coconut milk , not cream, or sweetened
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2 Tbl heavy cream
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2 Tbl chopped cilantro leaves
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salt and pepper
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Instructions |
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In a large plastic bag, combine the chicken, garlic, thyme, onion, ginger, and pepper. Let marinate in fridge for 1 hour.
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Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned.
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Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.
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| Serving
Suggestions |
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Serve with mashed plantains
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Originally Submitted
8/1/2010
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0 Out of 5 from
0 reviews
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