Caribbean Coconut Jerk Chicken
Recipe courtesy Amanda Nahas-Christodoulou

Ingredients:
2 Tablespoons + 1 Tablespoon olive oil
2 Tablespoons butter
4 chicken breasts, boneless, skinless
1/2 red onion, chopped
1/2 yellow onion, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 teaspoons garlic paste
1 Tablespoon Jerk seasoning
1/2 (14 ounce) can coconut milk
salt and pepper to taste
fresh cilantro for garnish

Directions:
In a large skillet, over medium high heat, add olive oil and butter. Place all 4 chicken breasts down in the skillet. Cook until brown on one side, about 4 minutes, then turn, browning the other side, about another 4 minutes. Remove chicken and set aside. Add the additional olive oil, still maintaining medium-high heat. Add the red onion, yellow onion, and both red and green pepper. Saute for about a minute. Add the garlic paste and jerk seasoning and incorporate into the vegetables. Add the coconut milk and stir. Add the chicken breasts back in, and turn heat to simmer. Cook until chicken breasts are fully done. Serve over rice or pasta, and garnish with cilantro.