Caribbean · Chicken

Chicken Rundown

Up for something exotic with a touch of coconut? Why not try this Chicken Rundown with wine and one of our tasty rice dishes like Callaloo Rice or Rice & Peas?


  • 6 boneless, skinless chicken breasts
  • 1tbsp vegetable oil
  • 2tbsp white wine
  • 1 jar Walkerswood Coconut Rundown Sauce
  • 1dl fresh cream
  • 2tbsp fresh cilantro, chopped
  • salt & pepper to taste

For Marinade:

  • 2 cloves garlic, pressed
  • leaves from a big sprig of thyme
  • 1 onion, finely chopped
  • 1tsp grated fresh ginger root (optional)


  1. Wash and dry chicken and cut into cubes.
  2. Marinate the chicken for at least 1hour in the garlic, thyme, salt and pepper onion and ginger.
  3. Heat oil in a skillet.
  4. Remove the chicken and reserve the seasonings.
  5. Saute chicken pieces until brown.
  6. Add reserved seasonings and cook for 1minute.
  7. De-glaze pan with wine, add coconut rundown sauce and cream, reduce heat and simmer for 5 minutes or until chicken is cooked.
  8. Add the cilantro.
  9. Serve with Callaloo Rice or Rice & Peas
Caribbean · Side Dishes · Vegetarian

Callaloo Rice

Callaloo is the spinach of the West Indies. I have not found fresh callaloo in the UK yet, although I saw that you could buy the seeds off eBay. When I get my own garden, methinks there will be a few stands of callaloo in there.

This is a side dish that goes well with most fish, seafood and chicken dishes.


  • 2 cups unprocessed white rice
  • 1 tin callaloo
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 lemon, sliced with the peel on
  • 1 large tomato, quartered


  1. Combine all ingredients with 11 dl (just over a litre!) of water and bring to boil.
  2. Cover the pan and simmer gently until rice is done, ie approx 30-40mins

This can also be done with processed rice, but it won’t get the same taste as the ingredients won’t get as much time to set.