Caribbean Chicken

Pump up the calypso music, this mouthwatering chicken will make you feel like you’re dancing on a Caribbean beach.

Recipe overview

Developed by Emily Richards (PH Ec.)

4 servings
20 minutes
(prep: 5 mins / cook: 15 mins)

Time Required
20 mins

Carbohydrates
5 g/serving

4 small boneless skinless chicken breasts, tenderloins removed (about 1 lb/500 g)
2 tsp (10 mL) jerk seasoning
1 tsp (5 mL) canola oil
½ cup (125 mL) light coconut milk
½ cup (125 mL) orange juice
2 tsp (10 mL) all-purpose flour
1 tbsp (15 mL) chopped fresh mint

4 servings
20 minutes
(prep: 5 mins / cook: 15 mins)

Spread chicken evenly with jerk seasoning; set aside.
In a large nonstick skillet, heat oil over medium high heat and brown chicken evenly on both sides. Reduce heat to medium.
In a small bowl, whisk together coconut milk, orange juice and flour. Pour into skillet and stir around chicken. Bring to a simmer and cook, turning chicken over once for about 8 minutes or until chicken is no longer pink inside. Sprinkle with mint to serve.