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Caribbean Coconut Chicken Recipe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.3013
Energy (kCal)590.7254
Carbohydrates (g)41.5871
Total fats (g)48.0817
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. 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. | 3. 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 boneless skinless boneless - - - -
    vegetable oil 1 teaspoon 39.0773 0.0 0.0 4.5333
    onion 1 1/2 chopped 96.0 22.416 2.64 0.24
    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 0.5 can 413.7931 9.967 4.1199 42.8906
    salt pepper - - - -
    red pepper flake 1 pinch crushed - - - -

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



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