Chicken Run Down

Name: Chicken Run Down
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 servings
Cuisine: Jamaican
Ingredients: 2 lbs chicken breast, cut into 1-inch pieces; 2 cups coconut milk; 4 cups fresh spinach, roughly chopped; 2 tbsp vegetable oil; 1 cup onions, chopped; 4 cloves garlic, minced; 2 scallions, chopped; 1 tsp fresh thyme; 2 cups vegetable stock; 1 tsp salt; 1/2 tsp black pepper

A rich and creamy Jamaican stew where chicken simmers in a savory coconut gravy with spinach and Caribbean vegetables, infused with aromatic spices.

60 minMediumServes 5380 cal/serving

JamaicanDinnerStovetopStandard

Ingredients

2 lbs chicken breast, cut into 1-inch pieces
2 cups coconut milk
4 cups fresh spinach, roughly chopped
2 tbsp vegetable oil
1 cup onions, chopped
4 cloves garlic, minced
2 scallions, chopped
1 tsp fresh thyme
2 cups vegetable stock
1 tsp salt
1/2 tsp black pepper

Instructions

1

Heat 2 tbsp vegetable oil in a large pot over medium-high heat.
2

Add 1 cup chopped onions, 4 cloves minced garlic, and 2 chopped scallions. Sauté for 2 minutes.
3

Add 2 lbs cut into 1-inch pieces chicken breast and cook for 5 minutes, stirring occasionally.
4

Pour in 2 cups vegetable stock and 2 cups coconut milk. Add 1 tsp fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
5

Bring to a boil, then reduce heat to medium. Simmer uncovered for 25 minutes until chicken is cooked through.
6

Add 4 cups roughly chopped fresh spinach and stir until wilted, about 3 minutes.
7

Taste and adjust seasoning as needed. Internal temperature of chicken should reach 165°F.
8

Serve hot in bowls, optionally with rice or ground provisions.

Questions

How long does Chicken Run Down keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Run Down?

Yes. As written it serves 5. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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