Poached Chicken Breast in Jerk Coconut Sauce
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 4 whole boneless chicken breasts
- 1 tablespoon(s) Grace Jerk Seasoning
- 2 tablespoon(s) soy sauce
- 1 large onion, chopped
- 2 stalk(s) escallion, chopped
- 3 clove(s) garlic, minced
- 1 sprig(s) thyme, chopped
- 2 tablespoon(s) Grace Vegetable Oil
- 1 can(s) Grace Coconut Milk
- 1/2 cup(s) chicken stock
- 1 tablespoon(s) butter (optional)
Poached Chicken Breast in Jerk Coconut Sauce Directions
- Flatten chicken breasts with a mallet and season with Grace Jerk Seasoning, soy sauce and one half of the chopped onion, escallion, garlic and thyme. Cover and put to marinate for one hour.
- Heat Grace Vegetable Oil in a shallow skillet and add the remaining chopped onion, escallion, garlic and thyme and saute for one minute.
- Add the Grace Coconut Milk and chicken stock and allow to reduce for 10 minutes.
- Arrange the flattened chicken breasts in the reduced coconut milk mixture. Bring the liquid to just under a simmer over direct heat; reduce the flame, cover and cook for 8 minutes on each side or until cooked through and the liquid is reduced by two-thirds.
- Strain the sauce through a fine mesh sieve and whisk in the butter, if used.
To Plate: Arrange sauteed callaloo on the base of a serving plate and place a turn cornmeal mould on top. Top with the poached jerk chicken. Drizzle with the sauce and serve.
