Coconut Chicken with Yam Chips

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Coconut Chicken with Yam Chips
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This recipe is from Fofo Voltaire of Caribbean Temptation, Inc.

Ingredients


Coconut Chicken:

  • 2 pounds chicken breast

  • 2 tablespoons vinegar

  • ¼ cup virgin olive oil

  • 2 packages of Caribbean Temptation spices (or your favorite spicy spice mix)

  • 1 cup diced onions

  • 2 cans coconut milk

  • 1 red bell pepper, seeds and stems removed, diced

  • ¼ cup of water

  • ½ cup white rum

Caribbean Yam Chips:

  • 2 pounds of yams

  • Vegetable Oil



Instructions


Coconut Chicken:

Remove the skin and cut the chicken into ½ inch cubes. Place the chicken into a bowl with vinegar, add one quart of cold water, rinse chicken and drain all remaining water.

Combine oil, 2 packages of Caribbean Spices, and chicken in a large saucepan. Cook over medium high heat, until golden brown.

Add red bell pepper, onion, coconut milk, water and rum. Cover for fifteen minutes on medium high heat.

Serve over crispy salad with Yam chips (see below) or steamed potatoes

Yam Chips:

Wash yams (leave skin on) and slice medium. Fill a skillet or deep fryer half full with vegetable oil and heat to 375 degrees. Deep fry the yams for three minutes until crisp and golden. Drain on a paper towel. Sprinkle Caribbean spice of your choice or salt.

 

Servings
6-8
Servings
6-8
Coconut Chicken with Yam Chips
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is from Fofo Voltaire of Caribbean Temptation, Inc.

Ingredients


Coconut Chicken:

  • 2 pounds chicken breast

  • 2 tablespoons vinegar

  • ¼ cup virgin olive oil

  • 2 packages of Caribbean Temptation spices (or your favorite spicy spice mix)

  • 1 cup diced onions

  • 2 cans coconut milk

  • 1 red bell pepper, seeds and stems removed, diced

  • ¼ cup of water

  • ½ cup white rum

Caribbean Yam Chips:

  • 2 pounds of yams

  • Vegetable Oil



Instructions


Coconut Chicken:

Remove the skin and cut the chicken into ½ inch cubes. Place the chicken into a bowl with vinegar, add one quart of cold water, rinse chicken and drain all remaining water.

Combine oil, 2 packages of Caribbean Spices, and chicken in a large saucepan. Cook over medium high heat, until golden brown.

Add red bell pepper, onion, coconut milk, water and rum. Cover for fifteen minutes on medium high heat.

Serve over crispy salad with Yam chips (see below) or steamed potatoes

Yam Chips:

Wash yams (leave skin on) and slice medium. Fill a skillet or deep fryer half full with vegetable oil and heat to 375 degrees. Deep fry the yams for three minutes until crisp and golden. Drain on a paper towel. Sprinkle Caribbean spice of your choice or salt.

 

Servings
6-8
Servings
6-8
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