Today’s recipe came to fruition from a simple request from a friend on Facebook. “Lyn, do you have a recipe for Rundown?” I love questions like this. Really I do.
I’ve only had Rundown twice in my life. It was Mackerel Rundown. And it tasted so GOOD. I had it with boiled dumplings and boiled green bananas. It wasn’t an attractive dish, but it was very nice. Which explains why I had it a second time. Rundown always seemed to be an exotic dish in my eyes. It was not a dish that was prepared in my own home growing up, and I had not met anyone who made it until I was an adult. Furthermore, I thought there was only one type of Rundown ~ Mackerel. As I jumped into my research, I found out that Rundown itself is in fact the sauce (Coconut Milk) in which the mackerel is cooked in. It only stood to reason that you could use Chicken. Right? I did see some recipes out there on the internet but they did not seem to be exactly what I wanted to do. So I just did it how I felt comfortable. As long as the basic ingredients are present, I’m quite happy to call my dish Chicken Rundown. Thanks to “Farmgirl” for asking me and getting my creative juices flowing!
It tasted good. Yes, I’ll make it again. I’ll even make it with scotch bonnet pepper! Maybe.
I served it with rice because I felt it paired better than if I tried to serve it with boiled dumplings.
- 8 chicken thighs, skinless, boneless, cut into 3-4 pieces
- 1 Red Sweet Pepper (or green) finely chopped
- 1 Can Coconut Milk (I used Low Fat or “light”)
- 1 Large Onion, chopped
- 4 Cloves Garlic, chopped
- 2 Escallion
- 1 Small Tomato, chopped
- 2 Tsp Dried Thyme
- Salt & Pepper
- 2 Tsp All Purpose Seasoning
- Extra Virgin Coconut Oil
- In a food processor, blend onion and garlic
- In a medium dutch oven, or heavy pot, add coconut oil. Bring to medium heat.
- Add blended onion and garlic and sauté for 2 minutes until softened
- Add tomato, thyme, sweet pepper, salt and pepper
- After about 2 minutes, add can of coconut milk
- Bring to a boil, then reduce to a simmer for about 25 minutes, allowing the sauce to thicken
- Season the chicken with salt, pepper & all-purpose seasoning
- In a skillet, brown the chicken on both sides until cooked through, about 10-15 minutes
- Drain the oil from the chicken and set aside
- If the coconut milk is of the desired consistency, add chicken
- Add escallion, leaving some of the green for garnish
- Simmer for about 15 minutes
- Stir, then serve over rice
If you wish to use scotch bonnet pepper, use about 1/4 pepper, finely chopped. Add with the sweet pepper.
I think this came out quite well. I’m toying with the idea of a vegetarian version using root veggies. Hmmmmm….
Happy Monday! Have a splendid week