Chicken in coconut milk

Yield: 6 Servings

Measure Ingredient
3 pounds Chicken fryer, cut into
1 x Portion-sized pieces
1 each Garlic clove, minced
2 cups Coconut milk
1 each Sprig fresh parsley
1 teaspoon Dried thyme
1 x Or 1 sprig fresh
¼ cup Coconut oil
1 each Onion, finely chopped
¼ pounds Mushrooms, sliced
1 x Salt and pepper
1 each Small fresh hot pepper

Towel dry the chicken. In a large, heavy skillet, heat the oil. Add chicken pieces and fry until lightly browned. Remove from the skillet a aside. in the same skillet, saute the onion, garlic, and mushrooms for 3 minutes. Return the chicken to the skillet and add the coconut milk a and pepper to taste. Tie the parsley, hot pepper, and thyme in a cheese pouch to form a bouquet garni, and add to the skillet.

Cover and simmer the chicken is tender, about 1¼ hours. Remove the bouquet garni and the chicken with rice. My own notes: Just tried this recipe out making a few additions. When the browned chicken back into the skillet with the coconut milk, etc., I added 3 riped plantains, sliced, a few Caribbean root vegetables (e.g. y diced small, a little brown sugar, 2 packets of Sazon spice mix, curry p and 2 or 3 tablespoons of rum. The plantains pretty much melted into th but the root vegetables held their shape. All in all the sauce was swee which I wanted it to be) and delicious over the rice.

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