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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  All Recipes

| 1. Preheat oven to 425 degrees F (220 degrees C). | 2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4		skinless boneless	3120.7192	0.0	378.2965	167.8294
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
onion	1		chopped	64.0	14.944	1.76	0.16
red bell pepper	1		chopped	-	-	-	-
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
garlic	1	tablespoon	chopped roasted	12.665	2.8101	0.5406	0.0425
coconut milk	1/2	can		413.7931	9.967	4.1199	42.8906
salt pepper	to taste			-	-	-	-
red pepper flake	1	pinch	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.