Caribbean Chicken

2 tbs butter or margarine
6 whole chicken breasts, split, skinned and boned (3 lb boneless)
2 tbs minced garlic
1/2 tsp dried thyme leaves, crushed
1 tbs curry powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp dry mustard
1 tsp chili powder
1/2 tsp ground cloves
One 10-1/2 oz can Condensed French Onion Soup
1 cup cream of coconut
5 cups hot cooked rice
Shredded coconut, raisins, chutney, chopped nuts, and pineapple for garnish

In 10-inch skillet over medium heat, in hot butter, cook chicken a few pieces at a time until lightly browned. Set aside. To same skillet, add garlic, thyme and spices; cook one minute, stirring constantly.

In medium bowl, combine soup and cream of coconut; add to spices. Over medium heat, heat to boiling, Reduce heat to low. Add reserved chicken. simmer, uncovered. 20 minutes or until chicken is fork-tender. Serve over rice. Garnish with remaining ingredients.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana