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Caribbean Coconut Jerk Chicken

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PREP TIME
35 min
COOKING TIME
50 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner Caribbean
Caribbean Coconut Jerk Chicken
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, coarsely chopped
  • 2 teaspoons curry powder
  • 2 teaspoons dry Caribbean jerk seasoning
  • 2 teaspoons chicken bouillon granules
  • 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 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
  • 1 (13.5 ounce) can coconut milk
  • 1 tablespoon white sugar
Instructions
1
Preheat a skillet over medium-high heat and warm olive oil within it. Introduce the onion, curry powder, jerk seasoning, bouillon granules, and garlic into the skillet; blend them together while stirring for 2 minutes.
2
Gradually decrease heat to medium. Introduce the chicken into the skillet; blend them together while stirring for 6 to 8 minutes. Incorporate butternut squash and mushrooms into the skillet; reserve a tablespoon of green onions for garnish. Combine the remaining green onions with the mixture in the skillet; blend them together while stirring for 2 minutes.
3
Add tomatoes, 1/2 cup of reserved tomato juice, coconut milk, and sugar into the skillet. Gradually decrease heat to low; simmer the mixture in the skillet for 35 to 40 minutes, stirring occasionally.
4
Finish servings with the reserved 1 tablespoon of green onions.