Tuesday, September 20, 2011

Caribbean Coconut Chicken

This is a recipe from April's sister-in-law, and our friend Bethany Comerford. Thanks for sharing this yummy recipe with us!

4 skinless, boneless chicken breasts, cubed

1 tsp vegetable oil

1 1/2 onions, chopped

1 red bell pepper

1 green bell pepper

1 tbsp chopped roasted garlic

1 (14 oz) can coconut milk

salt and pepper to taste

1 pinch crushed red pepper flakes (I don't use these)

Preheat oven to 425 degrees. In large skillet, fry chicken in vegetable oil until chicken just begins to turn brown. Stir in onions and bell peppers. Saute until onions are translucent. Stir in garlic and coconut milk. Let mixture cook 5-8 minutes before removing from heat. Season with salt and pepper and red pepper flakes. Transfer mixture to 9x13 baking dish and bake for 45 minutes or until vegetables cook down and chicken is tender. Serve over rice.

I LOOOOVE this stuff! I love the coconut flavor!:)

** WW PPVS: Mine came to 7 PPVs for 1/4 of the recipe (I used 1 lb. of chicken breasts, olive oil and LITE coconut milk). Remember to add PPVs for rice also. (Jamie)

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