Coconut Jerk Chicken

Method2 steps · about 1 hr 5 min

1. 1

   Step 1: Heat the olive oil (2 tablespoons) in a skillet over medium-high heat. Stir in the curry powder (2 teaspoons), jerk seasoning, bouillon granules, onions (1), and garlic (1 teaspoon). Stir and cook for 2 minutes.

   Uses 2 tablespoons olive oil · 2 teaspoons curry powder · 2 teaspoons dry Caribbean jerk seasoning · 2 teaspoons chicken bouillon granules · 1 yellow onion, coarsely chopped · 1 teaspoon fresh minced garlic

2. 2

   Step 2: Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar (1 tablespoon). Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.

   Simmer stew · 40 minUses Sauteed curry-jerk onion and garlic mixture · 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes · 1 cup peeled, seeded, and diced butternut squash · 8 ounces button mushrooms, sliced · 1 bunch green onions, cut into 1/4-inch pieces · 1 (13.5 ounce) can coconut milk · One 28-ounce can tomatoes, chopped; include 1/2 cup of its reserved juice · 1 tablespoon white sugar