Tuesday, August 04, 2009

Caribbean Coconut Chicken

I love coconut milk and just about any dish that uses it as an ingredient. Caribbean Coconut Chicken is a fragrant and slightly spicy dish that pairs well with yellow rice. The ancho pepper adds a mild heat that plays well with the sweetness of the onion and coconut milk.


  • 4 skinless, boneless chicken breasts
  • 1 teaspoon vegetable oil
  • 1frac12; yellow onions, chopped
  • 1 red bell pepper, chopped
  • 2 Ancho Peppers, chopped
  • 1 tablespoon chopped roasted garlic
  • 1 cup coconut milk
  • salt and pepper to taste
  • 1 pinch crushed red pepper flakes


  1. Preheat oven to 425° F (220° C).
  2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
  3. Stir onions, ancho peppers and red bell peppers into the skillet with the chicken.
  4. Sauté the onions until they are translucent.
  5. Stir in the roasted garlic and coconut milk.
  6. Cook the mixture 5 to 8 minutes then remove the skillet from the heat.
  7. Season with salt, pepper, and red pepper flakes.
  8. Transfer the mixture to a 9x13 inch baking dish .
  9. Bake for 45 minutes, or until the vegetables cook down and the chicken is tender.

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