Cocochi

Name: 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); 1/4 teaspoon cinnamon sugar

17 ingredients

4 steps

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)
1/4 teaspoon cinnamon sugar

Directions

1

Preheat oven to 425 degrees F (220 degrees C).
2

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.
3

Pour pear juice into a casserole dish; add chicken. Pour coconut cream over chicken and season with pepper, salt, and cinnamon sugar.
4

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).