Coconut Jerk Chicken
Recipe information
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Cooking:
35 min.
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Servings per container:
6
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Ingredients for - Coconut Jerk Chicken

1. Olive oil - 2 tablespoons
2. Curry powder - 2 teaspoons
3. Dry Caribbean jerk seasoning - 2 teaspoons
4. Chicken bouillon granules - 2 teaspoons
5. Yellow onion, coarsely chopped - 1
6. Fresh minced garlic - 1 teaspoon
7. Skinless, boneless chicken breast halves - cut into 1/2 inch cubes - 2 pounds
8. Peeled, seeded, and diced butternut squash - 1 cup
9. Button mushrooms, sliced - 8 ounces
10. Green onions, cut into 1/4-inch pieces - 1 bunch
11. Coconut milk - 1 (13.5 ounce) can
12. Whole peeled tomatoes, chopped, juice reserved - 1 (28 ounce) can
13. Tomato juice - ½ cup
14. White sugar - 1 tablespoon

How to cook deliciously - Coconut Jerk Chicken

1. Stage

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.

2. Stage

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.