Name: Coconut Jerk Chicken
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Curry powder - 2 teaspoons; Dry Caribbean jerk seasoning - 2 teaspoons; Chicken bouillon granules - 2 teaspoons; Yellow onion, coarsely chopped - 1; Fresh minced garlic - 1 teaspoon; Skinless, boneless chicken breast halves - cut into 1/2 inch cubes - 2 pounds; Peeled, seeded, and diced butternut squash - 1 cup; Button mushrooms, sliced - 8 ounces; Green onions, cut into 1/4-inch pieces - 1 bunch; Coconut milk - 1 (13.5 ounce) can; Whole peeled tomatoes, chopped, juice reserved - 1 (28 ounce) can; Tomato juice - ½ cup; White sugar - 1 tablespoon

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.