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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 580.8
  • Total Fat: 34.3 g
  • Cholesterol: 136.9 mg
  • Sodium: 171.1 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 58.0 g

View full nutritional breakdown of Caribbean Coconut Chicken calories by ingredient
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Caribbean Coconut Chicken

Submitted by: MOMMA0508

Introduction

Perfect blend of sweet & hot ingredients poured over chicken and rice. Perfect blend of sweet & hot ingredients poured over chicken and rice.
Number of Servings: 4

Ingredients

    4 skinless, boneless chicken breasts
    1 teaspoon vegetable oil
    1 onion, chopped
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    2 tablespoons minced garlic
    1 (14 ounce) can coconut milk
    pepper to taste
    1 pinch crushed red pepper flakes
    1.5 cups rice, uncooked
    1.5 cups water

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Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Cook rice in 1.5 cups water until done.
3. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
4. 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.
5. Transfer rice to a 8x8 inch baking dish, pour chicken mixture over the rice, 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.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user SHYLAHSMOMMY.






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Member Ratings For This Recipe

  • Tasty spin on chicken and rice... I used light coconut milk and added habanero slices. Also, portion size is huge! Could very easily cut in half. - 9/9/07

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