Caribbean Coconut Chicken

Caribbean Coconut Chicken

97

"This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering."
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Ingredients

servings 272 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
  3. 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.
  4. 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.

Reviews

97
  1. 123 Ratings

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Most helpful positive review

This is an good recipe, but I thought it could use some additions. I used a whole can of coconut milk rather than half and added sesame oil, fresh ginger, jalapeno pepper, fresh lime juice and ...

Most helpful critical review

When cooking with coconut milk, you have to keep in mind that the longer it cooks, it will loose flavor and become greasy. So I used to coconut milk as I would when preparing a Thai curry...use...

This is an good recipe, but I thought it could use some additions. I used a whole can of coconut milk rather than half and added sesame oil, fresh ginger, jalapeno pepper, fresh lime juice and ...

This dish is very tasty however, I would do some things differently next time. Instead of adding 7 oz of coconut milk, I will use a full can to create more sauce. Secondly, I didn't think it w...

I prepared everything and threw in in a slow cooker for the day. We had a LUAU. 39 pcs. of chicken it was fabulous!!!!!!!!!!!!

I made the Caribbean coconut chicken this weekend for 6 people and while the sauce was really terrific the chicken breasts didn't absorb the sauce and were dry and tasteless. I think it sho...

This was a great change-up to our regular chicken dinners! I had wanted to use something with coconut milk! I also read the other reviews, and changed just a bit -- I sauted minced garlic in c...

When cooking with coconut milk, you have to keep in mind that the longer it cooks, it will loose flavor and become greasy. So I used to coconut milk as I would when preparing a Thai curry...use...

My husband and I both really liked this and my house smelled wonderful! I made a lot of changes based on a lot of the other reviews. I marinated put black and red pepper,and garlic powder on eac...

This has to be one of my very favourite recipes from this website. I did take the advice of other reviewer's and used the whole can of coconut milk and after i transferred the chicken and peppe...

Excellent! Served mine with lime and a side of coconut rice.