Chicken Rundown
Chicken Rundown
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
Chicken Rundown with Rice
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 🙂
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The chicken looks really tender and juicy. I would love a 2nd helping of rice!
Angie, it was so tender… and you could enjoy the sauce with just the rice alone! 🙂
I’m always looking for new chicken recipes. Do you think a light canned coconut milk would work in this dish?
Hello Kristi! Absolutely! That’s actually what I used – I’ll update the recipe now. I generally buy the light version of coconut milk in the tin. My hips say “thank you”.
What does “rundown” mean in this recipe? I should check it out…maybe there is some sort of cooking style? Anyway, I’d love to make this. I love all kinds of recipe with coconut milk and this one is so easy, just perfect for the week night meal, Lyn! Thank you for sharing! =D
Hi Nami! “Rundown” refers to boiling (or reducing) the coconut milk until a thickened consistency is achieved. This helps to intensify the flavour and coats the other ingredients very well. I’m so happy that you like it. I can’t wait to hear that you’ve tried it 🙂
I didnt know that u call the boiling and reduction of coconut milk rundown. Your chicken rundown looks very tempting. lovely recipe flavoures. bookmarked!
Thank you so much, Helene! I hope you get to try this recipe 🙂
Wow. I am a lover of coconut milk in just about anything. It really does add a great flavour. This one looks really delicious and I’d love to see your dumplings!
I will see if I can incorporate a meal with coconut milk 3-4 times per month. And you’re right, it really does have a great flavour! I’ll have to practice to make dumplings the Jamaican way! I hardly ever make them lol! I’m willing though! 🙂
Your recipes and pics look soooo good. I have never cooked with coconut milk.
I was wondering, Can diabetics use coconut milk? Is there a way I can get the carb count for the recipes? Can I use some of these on my blog? I will give credits to your blog.
Thanks
Shirley