Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chicken Rundown




Source of Recipe


Recipe courtesy Mechel Thompson, Maroons, NYC


List of Ingredients




5 whole boneless, skinless chicken breasts, cut into large cubes
2 garlic cloves, minced
1 sprig fresh thyme
1 medium onion, finely chopped
1 teaspoon grated ginger
1 teaspoon minced Scotch bonnet chile
1 1/2 tablespoons oil
3/4 cup coconut milk
2 tablespoons heavy cream
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper

Recipe



In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour. Remove the chicken from the marinade and reserve any excess.
Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes