Chicken, Guadeloupe, International Cuisine





Coconut Rundown Sauce

2 tbls Oil
120 gm Onion, finely chopped
1 Red Capsicum, finely chopped
2 Scotch Bonnets finely chopped
4 cloves Garlic, chopped
1 tsp Thyme
500 ml Coconut milk
Salt and pepper to taste

For the Chicken

3 tbls Oil
6 Chicken breasts, boneless, skinless
¼ Pineapple, cut into 1 cm chunks
1/2 cup Cream —
Salt and pepper — to taste



  1. Add the 2 tbls of Oil to a large saucepan and heat over medium flame. Add the Onion, Capsicum, Scotch Bonnets, Garlic and Thyme sauté until cooked through but not browned, about 5 to 7 mins.
  2. Add coconut milk, Salt and Pepper and bring to a boil. Reduce heat to very low and simmer, stirring occasionally, until the sauce is thickened and reduced to about half its original volume, around 30 mins.
  3. While the sauce is simmering, toss the Chicken with the 3 tbls of oil and grill it until brown on both sides.
  4. Cut the browned chicken into bite-sized chunks and put it in with the rundown sauce, Pineapple chunks and heavy Cream. Add a little water if needed to loosen up the sauce.
  5. Bring the sauce to a boil, then reduce heat and simmer for about 10 to 15 mins to cook the Chicken through. Adjust seasoning with salt and pepper and serve with Rice and boiled green Bananas.