LORA... Here's the Caribbean Coconut
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| Wed, 07-06-2005 - 4:46pm |
Chicken Recipe...
I'm sorry-- I just saw your post above asking for the recipe! I got it from CL_Cathy, and it's soooooooo good! You probably couldn't find the recipe by searching because I've been spelling "Caribbean" wrong. Oops!
Caribbean Coconut Chicken
4 skinless, boneless chicken breasts (I have used chicken tenders before and it's great)
1 teaspoon olive oil
1 1/2 onion, chopped
red bell pepper, chopped
green bell pepper, chopped
1 to 1 1/2 Tablespoons roasted and chopped garlic
1/2 can (14 oz.) can light coconut milk*** (I used more than 1/2 a can but not quite a full can)
salt and pepper to taste
1 pinch crushed red pepper flakes to taste
Preheat oven to 425 degrees. In a large skillet, saute chicken breasts in olive oil until the chicken just begins to brown. 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.
Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degree oven for 45 minutes or until the vegetables cook down and the chicken is tender. Makes 4 servings.
***Note-- Cathy suggested adding a packet of splenda when using light coconut milk. The light version doesn't have the same robust flavor as the full fat version and the splenda seems to bring out the taste. I did it and it was fab!
Enjoy!
Kim

Thanks Kim - I'm going to make a trip to the store!
Lora