Cocochi
Ingredients
- Spice Mix: ⓘ
- 1/3 teaspoon chili powder
- 1/3 teaspoon paprika
- 1/3 teaspoon ground Jamaican allspice ⓘ
- 1/3 teaspoon taco seasoning mix ⓘ
- 1/3 teaspoon dried marjoram ⓘ
- 1/3 teaspoon ground ginger ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/4 teaspoon dried basil ⓘ
- 1/4 teaspoon red pepper flakes ⓘ
- 1/4 teaspoon Asian seasoned salt
- 2 skinless, boneless chicken breast halves ⓘ
- 4 fluid ounces pear juice
- 1/2 (14 ounce) can coconut cream ⓘ
- 1 tablespoon ground black pepper ⓘ
- 1/4 teaspoon salt (optional) ⓘ
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Mix chili powder, paprika, allspice, taco seasoning mix, marjoram, ginger, thyme, basil, red pepper flakes, and Asian seasoned salt together in a bowl. Rub spice mixture over chicken breasts.
- Pour pear juice into a casserole dish; add chicken. Pour coconut cream over chicken and season with pepper, salt, and cinnamon sugar.
- Bake in the preheated oven for 30 minutes. Flip chicken and continue baking until chicken is no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition & Diet Analysis (per serving)
659
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).