Recipe: Bajan Coconut Chicken
Get a taste of the Barbados with Bajan spice and creamy coconut paired with soy and lime.
- 1 Tbsp. coconut oil
- 2 chicken breasts, cubed
- 2 tsp. Bajan Seasoning
- 1 Fresno chili, finely diced OR 1/2 tsp. of your choice of:
- Crushed Aleppo Chiles
- Crushed Red Pepper
- 1 garlic clove, minced
- 2 green onions, sliced
- 1 tsp. fish sauce (optional, but highly recommended)
- 1 Tbsp. soy sauce
- 1 Tbsp. lime juice
- 1 (13.5 oz.) can full-fat coconut milk (shake well before opening)
- 2 Tbsp. tablespoons fresh cilantro, chopped
In large skillet, heat coconut oil over medium-high heat. In a bowl, combine chicken, Bajan seasoning, chili, and garlic. Transfer to the hot skillet and cook until the chicken is nicely browned, about 5 to 7 min., turning halfway through. It’s okay if the chicken isn't 100% cooked at this point; it will finish in the sauce. Stir in the green onions, fish sauce, soy, lime juice, and coconut milk. Bring to a simmer and cook until the sauce is slightly thickened and the chicken is cooked through, about another 5 to 7 min. Just before serving, stir in the cilantro. Taste and add salt if desired.
Serve over rice, rice noodles, cauliflower rice or quinoa.