Caribbean Coconut Chicken This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering.
Preheat oven to 425 degrees F (220 degrees C).Advertisement
In a large skillet, fry chicken breast in vegetable 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 9×13 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.
Per Serving: 272 calories; protein 29.4g; carbohydrates 9.2g; fat 13.3g; cholesterol 68.4mg; sodium 87.2mg.