Chicken Rundown

• 5 whole boneless, skinless chicken breasts, cut into large cubes
• 2 garlic cloves, minced
• 1 sprig fresh thyme
• 1 medium onion, finely chopped
• 1 teaspoon grated ginger
• 1 teaspoon minced Scotch bonnet chile
• 1 1/2 tablespoons oil
• 3/4 cup coconut milk
• 2 tablespoons heavy cream
• 2 tablespoons chopped cilantro leaves
• Kosher salt and freshly ground black pepper

1. In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile.
2. Let marinate for 1 hour.
3. Heat the oil in a skillet over medium heat.
4. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes.
5. Add the reserved marinade and cook for 1 minute more.
6. Add the coconut milk, cream, and cilantro and lower the heat.
7. Simmer for 6 to 8 minutes.

chicken breasts, garlic, thyme, onion, ginger, scotch bonnet chile, oil, coconut milk, heavy cream, cilantro, kosher salt

Taken from www.foodnetwork.com/recipes/chicken-rundown-recipe.html (may not work)