Caribbean Coconut Chicken Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - skinless, boneless chicken breasts
  • 1 teaspoons - coconut oil
  • 1 1/2 - onions, chopped
  • 1 - red bell pepper, chopped
  • 1 - green bell pepper, chopped
  • 1 tablespoons - chopped roasted garlic
  • 14 ounces - can of coconut milk, unsweetened
  • - salt and pepper, to taste
  • 1 pinchs - crushed red pepper flakes
  • Directions:

    In a large skillet, fry chicken breast in coconut oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken (I used a separate pan and sauteed these first because they seem to take a little longer than the chicken). Saute until veggies are softened but not completely cooked. When the vegetables are softened, combine with chicken and stir in the garlic and coconut milk. Let the mixture cook on low until chicken is done, before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes. (I sauteed veggies with the garlic, rather than adding it in later.)

    Brief Description

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

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Caribbean


    My friend, Gabrielle.

    Posted By:


    Posted On:

    July 11, 2012

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