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


Recipe was adapted from A Saucy Kitchen and can also be found on Jeni Pittard's blog, Barefoot in the Kitchen.


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.

Serving Suggestions

Serve over rice, rice noodles, cauliflower rice or quinoa.


4 servings

Thanks To

Jeni Pittard, Savory Spice website customer

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Savory Spice Shop Ingredients
Bajan Seasoning 2 floz bottle $4.10
Chile, Aleppo, Crushed 1 oz bag $2.85
Chile, Crushed Red Pepper Flakes 2 floz bottle $3.40
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