Caribbean coconut chicken is a simple dinner recipe that turned out to be even tastier than I planned. I was not sure about the result, because I rarely cook Caribbean recipes and because I thought coconut milk would make the chicken taste too sweet for me and my family. Sure, I had high hopes for this ethnic meal but I never expected it to be THIS GOOD. I think the chicken’s creaminess is what makes it. And that spicy garlic and red pepper sauce is like icing on the chicken cake. That sounds so weird but you know what I mean. I hope? Anyway, Caribbean coconut chicken really did surprise me and I must confess at the moment is one of my favorite chicken recipes, so I’m pretty sure I will be making this again next week or so. Enjoy the recipe and let me know what you think!
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°F (220°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. 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°F (220°C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender. Serve Caribbean coconut chicken warm.