How to Make Jamaican Jerk Chicken Sandwich

Coconut Jerk Chicken

You'll love the heat and flavor of this fiery marinade.

Recipe Summary Coconut Jerk Chicken

Spicy jerk seasoning gives this curried coconut chicken a island twist that's not to be missed. Serve the chicken and sauce with a big bowl of steaming brown rice.

Ingredients | Jamaican Jerk Chicken Sandwich

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

½ cup tomato juice

1 tablespoon white sugar

Directions

Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.

Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.

Info | Jamaican Jerk Chicken Sandwich

prep: 35 mins cook: 50 mins total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Coconut Jerk Chicken

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,