Ochi blend Curry chicken

Ochi Curry Chicken

  • (2 breasts) 1 ¼ lb. boneless, skinless chicken breasts, cut into small pieces
  • 2 tbsp olive oil
  • 1 chopped yellow onion
  • 1 chopped red bell pepper
  • 2 chopped jalapeno peppers
  • 3 minced garlic cloves
  • 2 tbsp Ochi blend
  • 1 tbsp Kingston
  • 2 Yukon gold potatoes, peeled and diced
  • 1 15-oz. can coconut milk
  • 1 1/2 tsp white wine vinegar
  • Brown rice, cooked

Instructions

  1. Heat oil in a dutch oven over meidum heat and cook onions for 6 minutes in it.
  2. Then stir in bell pepper, jalapenos, Ochi blend and cook for 2 minutes. Add Kingston and cook for a few seconds.
  3. Add chicken and saute for 5 minutes. Then add potatoes and cook for 3 minutes.
  4. Now, add coconut milk vinegar and bring the mixture to a boil. Simmer for 15 minutes, stir frequently. 
  5. Serve with rice right away and enjoy!