*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Excellent recipe. Loved the coconut flavor! I used boneless chicken thighs instead of breast and reduced to 1 tsp (actually 1 cube) of chicken bouillion to reduce sodium. Also used more butternut squash (about 2 cups) to increase the healthy vegetables.
All of my family LOVED this I did let it simmer for a little longer than the recipe stated because the squash hadn't quite cooked through. It was nice cooking for the extra time because the chicken kind of fell apart in the sauce and the kids liked that. Very tasty served with buttered rice and greens. I'll DEFINITELY make this again.
This was absolutely wonderful. My husband is from the Caribbean so I was picturing a totally different result. In actuality it is more like a Thai dish. Didn't make any changes other than leaving out the mushrooms because I didn't have them on hand and simmering the chicken a little longer. Will definitely make again.
Amazing recipe! Would have been worth 5 stars if followed exactly as written but felt like a few minor mods made it above and beyond delicious! Would use about half the suggested butternut amount next time. Before serving I added the juice of one lime (really brightened all the flavors) 1 tsp salt (also really brought out the flavors) and 1/4 teaspoon of Cayenne pepper which gave it just a little bit of a kick (the carribean seasoning we found wasn't spicy so taste before adding this in case yours is). Some reviewers mentioned that the flavors needed a bit more time to really meld so I opted to cook everything (except the chicken) in the crockpot on low all day. Then an hour before dinner I added the cubed chicken. The flavors and consistency were perfect!
Delicious! I made a couple of mods but not with a lot of deviation from the original recipe. Instead of 28 oz. can of tomatoes added tomato juice I used a 14.5 oz. can of diced tomatoes w/ onion & garlic; I increased the cubed butternut squash; and left my boneless chicken thighs whole. I let it all simmer together for 45 minutes on Low-Med heat after browning the thighs and following the rest of the addition/timing per the recipe. Delicious on plain steamed white rice - for me both adult-approved & kid-approved!
This has the potential of being great. I subbed Gardein for the chicken (pan-fried it and tossed it in at the end) and used faux chicken granules. I added a little fresh grated coconut for texture and cut the coconut milk in half. I think the only thing missing was the development of flavors (I think I'll let it simmer longer next time) and it definitely needed some acid (maybe a little lemon juice next time).