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Tuesday, March 22, 2016

Coconut Jerk Chicken

Ingredients

  • Servings: 6
  • 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
  • 1/2 cup tomato juice
  • 1 tablespoon white sugar

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • 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.

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