Bask in the deliciousness of this flavorful Caribbean coconut chicken with rice that is easy to make on even the busiest weeknights! This recipe uses Pacific Foods® Organic Condensed Tomato Soup as a fantastic, simple base to create a rich and satisfying sauce that blends perfectly with the flavor of Pacific coconut milk. With just 10 minutes of prep and 25 minutes of cook time, you'll have a taste of the tropics on your table. Enjoy tender chicken, peppers, onions and the vibrant flavors of jerk seasoning all simmered in a creamy coconut tomato sauce that gets served over fluffy rice. Perfect for a quick, flavorful and fuss-free meal!
Ingredients
- 1 cup uncooked long grain white rice
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large yellow onion, cut in 1-inch pieces
- 2 large bell pepper, cut in 1-inch pieces (about 1 1/2 cups)
- 1 medium jalapeño pepper, seeds removed and finely chopped
- 3 cloves garlic, chopped
- 2 tablespoons Jamaican jerk seasoning
- 1 can (10.75 ounces) Pacific Foods® Organic Condensed Tomato Soup
- 1/2 cup Pacific Foods® Organic Coconut Unsweetened Plant-Based Beverage
- 1/2 cup chopped cilantro
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Instructions
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Step 1
Cook the rice according to the package directions. While the rice is cooking, season the chicken with salt and pepper.
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Step 2
Heat the oil in a 5-quart saucepot over medium heat. Add the onion and bell peppers and cook for 5 minutes or until tender-crisp. Add the jalapeño pepper, garlic and seasoning and cook and stir for 1 minute.
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Step 3
Increase the heat to medium-high. Add the chicken and cook for 5 minutes or until browned.
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Step 4
Stir in the soup and coconut beverage and heat to a boil. Reduce the heat to medium-low. Simmer for 10 minutes or until slightly reduced, stirring occasionally. Stir in 1/4 cup cilantro. Serve the chicken mixture over the cooked rice and sprinkle with the remaining 1/4 cup cilantro.
