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Karibe Karibbean Mushroom Chicken

An image of prepared Karibe Karibbean Mushroom Chicken made with chicken, Jamaican jerk seasoning, green onions, yellow onion, garlic, hot peppers and Campbell's® Condensed Cream of Mushroom Soup.
  • prep time: 15 min
  • total time: 45 min
  • serves: 4 people
  • calories: 296 1 serving

Campbell's® has teamed up with Karibe™, a black-owned cookware brand in New Jersey, to help you put even more joy into creating flavorful recipes this season. Karibe's lightweight yet strong characteristics make them our number one choice for cookware. Even better? They've created this exclusive recipe that will help you infuse a taste of the islands into your holiday! Try our collab today by making Karibe Karibbean Mushroom Chicken, and consider pairing it with delicious sides like Caribbean rice & beans or sauteed veggies. And, if you love the result, share with @karibecompany.

Ingredients

  • 4 small boneless, skinless chicken breast (about 1 1/2 pounds)
  • 3/4 cup white vinegar
  • 1 tablespoon Jamaican jerk seasoning
  • 1 teaspoon Jamaican browning and seasoning sauce
  • 2 green onion, chopped (about 1/4 cup)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 Jamaican hot peppers, scotch bonnet or habanero pepper, seeded and chopped
  • 1 teaspoon whole allspice (also known as pimento)
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 1/2 cup water

Instructions

  • Tips

    • Great served with a fresh mango and vegetable salad on the side!

  • Step 1

    Heat the oven to 350°F.  Place the chicken into a nonmetallic bowl.  Pour the vinegar over the chicken.  Let stand for 10 minutes.  Remove the chicken from the vinegar and rinse with water.  Discard the vinegar.

  • Step 2

    Place the chicken into a gallon-size resealable bag.  Add the jerk seasoning and the browning sauce.  Seal the bag and massage until the chicken is coated.  Add the green onions, yellow onion, garlic, chopped peppers, allspice, thyme, salt and black pepper.  Seal the bag and massage until combined.  Let stand for 15 minutes.

  • Step 3

    Remove the chicken from the bag and reserve the vegetable mixture.  Heat 1 tablespoon oil in a 10-inch Karibe™ cast-iron skillet over high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the skillet.

  • Step 4

    Heat the remaining 1 tablespoon oil in the skillet.  Add the reserved vegetable mixture and cook for 3 minutes or until tender-crisp.  Stir in the soup and water and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.  Return the chicken to the skillet.

  • Step 5

    Bake for 20 minutes or until the chicken is cooked through.  Stir the soup mixture.  Serve with rice, topped with additional chopped green onion and thyme, if desired.

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Calories 296
Total Fat 9 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 124 mg
Sodium 749 mg
Total Carb 10 g
Dietary Fiber 1 g
Sugar 3 g
Protein 40 g
Vitamin D 0 %DV
Calcium 3 %DV
Iron 6 %DV
Potassium 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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