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Coconut Jerk Chicken
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Caribbean-inspired jerk chicken with curry, veggies, and a zesty sauce, served over brown rice.
Ingredients:
  • 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 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
  • 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
  • 0.5 cup tomato juice
  • 1 tablespoon white sugar
Instructions:
  • In a skillet over medium-high heat, heat the aromatic olive oil. Add in the dynamic combination of curry powder, jerk seasoning, bouillon granules, onions, and garlic. Sauté and stir for 2 minutes to build layers of flavor.
  • Lower the heat to medium, incorporate the chicken, and stir and cook for an additional 6 to 8 minutes. Introduce the squash and mushrooms. Set aside 1 tablespoon of green onions for garnish and mix in the rest. Keep stirring and cooking for 2 more minutes. Add the coconut milk, tomatoes, 1/2 cup of reserved tomato juice, and sugar. Decrease the heat to low and simmer for 35 to 40 minutes, giving it a stir from time to time. Serve with a final touch of 1 tablespoon of green onions for garnish.

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