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Caribbean Coconut Chicken recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
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. 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 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.
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