130 Ratings
  • 5 star values: 47
  • 4 star values: 53
  • 3 star values: 24
  • 2 star values: 4
  • 1 star values: 2

This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering.

Tia
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.

  • Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

  • Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

272 calories; 13.3 g total fat; 68 mg cholesterol; 87 mg sodium. 9.2 g carbohydrates; 29.4 g protein; Full Nutrition


Reviews (99)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/14/2003
This is an good recipe but I thought it could use some additions. I used a whole can of coconut milk rather than half and added sesame oil fresh ginger jalapeno pepper fresh lime juice and cilantro which turned good into extraordinary!! Also I did not put it in the oven. I browned the chicken really well (I used thighs and breasts)and then removed it from skillet to saute the vegetables. I added the chicken back with the vegetables and coconut milk and finished cooking it on top of the stove. I think I would cut the chicken in bite sized pieces the next time. Serve over rice. Yummy!! Read More
(79)

Most helpful critical review

Rating: 1 stars
02/07/2008
First off let me say I feel really bad about writing this. However I feel that this is what these reviews are intended for. I found this recipe terrible!! That s really saying a lot for me. My husband calls me unusually unpicky meaning that I like practically everything I eat. It was overly peppery and the coconut milk could not even be tasted. My 8 year old asked if we were having enchiladas for dinner.that s how overpowering the peppers were. I will never make this again. Read More
(4)
130 Ratings
  • 5 star values: 47
  • 4 star values: 53
  • 3 star values: 24
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/14/2003
This is an good recipe but I thought it could use some additions. I used a whole can of coconut milk rather than half and added sesame oil fresh ginger jalapeno pepper fresh lime juice and cilantro which turned good into extraordinary!! Also I did not put it in the oven. I browned the chicken really well (I used thighs and breasts)and then removed it from skillet to saute the vegetables. I added the chicken back with the vegetables and coconut milk and finished cooking it on top of the stove. I think I would cut the chicken in bite sized pieces the next time. Serve over rice. Yummy!! Read More
(79)
Rating: 4 stars
09/12/2003
This dish is very tasty however I would do some things differently next time. Instead of adding 7 oz of coconut milk I will use a full can to create more sauce. Secondly I didn't think it was necessary to bake it for 45 min. 10 min. was enough. This dish taste great over a bed of rice. Read More
(32)
Rating: 5 stars
07/18/2003
I prepared everything and threw in in a slow cooker for the day. We had a LUAU. 39 pcs. of chicken it was fabulous!!!!!!!!!!!! Read More
(28)
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Rating: 5 stars
09/04/2005
This was a great change-up to our regular chicken dinners! I had wanted to use something with coconut milk! I also read the other reviews and changed just a bit -- I sauted minced garlic in canola oil before adding the chicken to the pan - I also used red and orange peppers (out of green!) so this was great color! I also added crushed pineapple to the mix (when adding the coconut milk) and it was a great compliment to the coconut! After the chicken and sauce cooked in the oven I added sliced almonds to the top of the dish - they browned as the mixture cooked and it was a great added touch! I also used Lawry's seasoning salt on the chicken as it cooked - it seemed to need a little salt for our taste! Overall - a really great change of pace! I served it over jasmine rice (sticky rice as the kids call it!) Forgot to mention - we only used about 1/4 cup chopped onion - and the pineapple I added was about 1/2 can crushed pineapple. No pepper flakes for this crew! Read More
(21)
Rating: 5 stars
03/23/2003
I made the Caribbean coconut chicken this weekend for 6 people and while the sauce was really terrific the chicken breasts didn't absorb the sauce and were dry and tasteless. I think it should be prepared with chicken cutlets or legs instead of breasts or certainly really pound the breasts thin first. iris Read More
(20)
Rating: 3 stars
09/25/2008
When cooking with coconut milk you have to keep in mind that the longer it cooks it will loose flavor and become greasy. So I used to coconut milk as I would when preparing a Thai curry...use half to start and add the last half at right before its done. That being said the recipe was still a little bit bland for me. Based on other suggestions I ended up adding some lime juice and cilantro to punch it up a little. That made the flavors a but more complex but I was still hoping for something more. Read More
(17)
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Rating: 5 stars
05/12/2004
My husband and I both really liked this and my house smelled wonderful! I made a lot of changes based on a lot of the other reviews. I marinated put black and red pepper and garlic powder on each chicken breast then covered with 1 can of lite coconut milk for several hours.(next time I would cut the chicken up first instead of leaving the breast whole) browned the chicken then cut up into pieces- in another skillet I sauted green chiles and finely chopped ginger along with the onions and peppers.Then added brocolli and baby corn. once the chicken was browned I added the saute from the other skillet and added another can of lite coconut milk and about 1/2 c. pineapple juice.Added chopped cilantro and more red pepper (we like our food spicy!) let everything simmer for about 20 minutes.added cornstarch to thicken the sauce a bit served over jasmine rice and topped with sliced almonds- it was a perfect sweet and spicy combination! Read More
(14)
Rating: 5 stars
01/06/2004
This has to be one of my very favourite recipes from this website. I did take the advice of other reviewer's and used the whole can of coconut milk and after i transferred the chicken and peppers into the 9x13 i kept the sauce in the pan and thickened it slightly with some corn starch. I also rubbed the chicken with some roasted garlic and salt and pepper prior to browning the meat. The flavours were delicious and my company raved about it. I will definately serve this again. Read More
(12)
Rating: 5 stars
09/11/2003
Excellent! Served mine with lime and a side of coconut rice. Read More
(10)