Wednesday, May 4, 2016

Jamaican Coconut Chicken Stew

This week, I made SkinnyTaste's Jamaican Coconut {Chicken} Stew and it took me right to the islands (where I belong). This Jamaican dish opened me up to a new seasoning that is quickly becoming my favorite.

Do yourself a favor and put "Caribbean Jerk" seasoning on your grocery list, right now. You'll thank me later. Actually, just go ahead and put all of the items from the ingredient list below on your grocery list. If you like dishes with a little spice, you've just got to try this recipe!


1 lb. chicken, chopped into bite size chunks
1 tbsp. caribbean jerk seasoning
1 tbsp. coconut oil
2 scallions, chopped
1 yellow bell pepper, diced
1 onion, diced
1 jalapeno pepper, seeded and diced
1 can coconut milk


Season chicken with jerk seasoning. Drop 1 tbsp. coconut oil in large skillet. Cook chicken in skillet over medium heat for about 10 minutes. Add onions, bell peppers, jalapeno and half of the chopped scallions. Cook for about 5 minutes. Add coconut milk. Stir well, turn off heat, cover and let sit for about 5 minutes. Serve over rice. Garnish with remainder of scallions.

The original recipe called for shrimp instead of chicken. I think it would be amazing with shrimp, as well. We just had chicken on hand, instead. The original recipe for this dish can be found, here: Jamaican Coconut Stew.

This stew has one of those sauces that you can't help but swipe a finger at the remnants on your plate when you're finished. Trust me, I know from experience.

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