Caribbean Coconut Chicken

Caribbean Coconut Chicken

96

"This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering."

Ingredients

{{adjustedServings}} servings 272 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
  3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
  4. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.
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Reviews

96
  1. 122 Ratings

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This is an good recipe, but I thought it could use some additions. I used a whole can of coconut milk rather than half and added sesame oil, fresh ginger, jalapeno pepper, fresh lime juice and ...

This dish is very tasty however, I would do some things differently next time. Instead of adding 7 oz of coconut milk, I will use a full can to create more sauce. Secondly, I didn't think it w...

I prepared everything and threw in in a slow cooker for the day. We had a LUAU. 39 pcs. of chicken it was fabulous!!!!!!!!!!!!