Recipe courtesy of Mechel Thompson

Chicken Rundown

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: about 6 to 8 servings
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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


  1. In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
  2. 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.