Caribbean Coconut Chicken
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| makes 4 servings |
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| | ingredients |
| 4 | skinless, boneless chicken breasts |
| 1 tsp | vegetable oil |
| 1-1/2 | onions, chopped |
| 1 | red bell pepper, chopped |
| 1 | green bell pepper, chopped |
| 1 Tbsp | 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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| (ID: 13547) Mirror: rec.food.recipes: Wed, Apr 2, 2003 |