Photo: Chicken Rundown Recipe
Ingredients
- 5 whole boneless, skinless chicken breasts, cut into large cubes
- 2 garlic cloves, minced
- 1 sprig fresh thyme
- 1 medium onion, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon minced Scotch bonnet chile
- 1 1/2 tablespoons oil
- 3/4 cup coconut milk
- 2 tablespoons heavy cream
- 2 tablespoons chopped cilantro leaves
- Kosher salt and freshly ground black pepper
Directions
In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.
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By hollydave_12233391
Fox Lake, 52
on November 08, 2009
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The dinner was overall good, but it lacked something. Did not taste like other run downs I've had before. If I were to make this one again I'd use some lime juice or some other acid for the marinate and finishing.
By tpasquarelli_59...
Covington, GA
on July 06, 2007
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This was really easy and quite tastey! I used more onion, garlic, and habanero to our taste. I used the coconut milk to deglaze the pan and added just enough to make sauce. We poured this over mashed sweet potatoes. Definitely a keeper!
By conky_3_7613010
Thonotosassa, FL
on May 20, 2007
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I saw Mechel make this, so I was ahead of the game with respect to both technical and methodological issues as compared to trying to execute the recipe cold.
The dish is wonderful. I had read the good reviews and increased the all of the veggies. I also used condensed milk rather than hevy cream, because that's the way Mechel does it.
Next time, I'll use a good tablespoon of habanero, instead of just doubling it to 2 teaspoons and cook the chicken at a slghtly higher higher temp.
I would strongly suggest brining the breasts prior to marination.
3/4 cup kosher salt, or 6 tablespoons table salt
3/4 cup granulated sugar
In gallon-sized zipper-lock plastic bag, dissolve kosher salt and sugar in 1 quart of water. Add chicken, shrimp, or pork and seal bag, pressing out as much air as possible; refrigerate until fully seasoned, about 1 hour. Remove from brine, rinse well, and dry thoroughly with paper towels.
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