Caribbean
Chicken
4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1-1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes
Preheat oven to 425 degrees F (220 degrees C).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. Sauté 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 degrees F (220 degrees
C) oven for 45 minutes, or until the vegetables cook down and
the chicken is tender.
Makes 4 servings
Return
to Turkey, Chicken and Dressing Recipes Index
|
