Chicken Florentine Rundown…

After some searching of recipes, and my cupboards, I decided on blending a couple of recipes to come up with this dish.

It turned out delicous. I had spinach, (similar to calalloo ) yummmmm….so I thought about chicken florentine…and I had coconut milk and I was leaning towards a curry, lime type of coconut taste ….and this is what I came up with! 🙂

The word ‘rundown’…refers to the simmering down of coconut milk. (very popular in Jamaica and throughout the Caribbean)

chicken florentine rundown

Chicken florentine Rundown

A great tasting dish…with that Caribbean flavour of the islands. This dish is typically done on top of the stove, as I have done before, but I decided to try an oven casserole style.


4 -6 medium sized chicken pieces ( either thighs or miscut pieces )
1 package frozen spinach ( 300g )
1 can coconut milk ( 5.6 fl oz for less chicken – larger can for more chicken )
1 cup frozen vegetables ( peas, corn, beans )
1/4 of whole onion
3 cloves garlic
4-6 sliced mushrooms ( optional – I just love mushrooms )
2 tsp garlic spice ( Garlic plus is the best )
1 tsp. Jamaican curry powder
1 tsp fresh grated ginger or powder
1 tsp fresh squeezed lime or lime juice
1/2 tsp thyme
1/2 tsp parsley
pinch of black pepper
1 dash Jamaican jerk spice ( optional – if you have it )
1/2 tsp crushed peppers
1 tsp cornstarch
White rice ( I used Jasmine Thai rice )
– cook as per package for serving for 4.


Remove skin from chicken and extra unwanted fat. Wash and pat dry and place chicken in a skillet with virgin olive oil ( I am trying grape seed oil ).
Sprinkle garlic plus on chicken and brown, searing in the juices. Cook long enough that the chicken is no longer pink. Remove from the pan onto paper towel to remove excess fat. ( this step is optional )

In baking dish place spinach, which has been thawed and drained, onto the bottom of the dish. Add 1 cup frozen vegetables, chopped onions and chopped garlic.

Lay the chicken on top of the vegetables and top with mushrooms.
In a mixing bowl add coconut milk, and all remaining spices along with the cornstarch. Stir and pour over chicken.

Preheat oven to 375 degrees and bake for approximately 1 hour or longer, depending on the thickness of the chicken. Coconut milk will bubble and cook down ( hence the rundown name ). 🙂 During cooking you can remove the lid for 1/2 of the cooking time to brown the top. Also you can baste the top of the chicken with the coconut milk if it looks dry.

Cook rice per instructions.

Serve chicken on top of the spinach and rice on the side. Garnish with fresh herbs and sprinkle with parsley.

I loved the island taste of this dish, and it can be done with fish and vegetables.

Enjoy and pair with a nice glass of white wine, Chardonnay was my choice.


2 Comments Add yours

  1. Sis Irijah says:

    now aren’t you getting creative sprat….with your lovely tower of rice…the veggies look awesome too…that would be my meal…sans the meat…love ya…been thinkin bout ya…blessings and guidance

    1. Sprat says:

      LOL Sis I, it’s all about the photo shoot and that perfect picture. You know, ‘A picture is worth a thousand words’ 🙂 I know you don’t do meat, I seem to be doing less and less mysef too.

      Negril soon come for you….

      Bless Sis..

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