Yield: 4 servings
|2 tablespoons||Garlic, minced|
|2 tablespoons||Olive oil|
|1||Whole chicken, cut up|
|3 cups||Coconut milk, divided|
|1 teaspoon||Ground black pepper|
|¼ teaspoon||Fresh ginger, grated|
|1||Small piece chili|
In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender,about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining cocnut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily.
Serve over hot rice.
Note: Coconut milk is found in Hispanic or Asian food sections in canned or powdered forms. If using powdered form, follow package instructions to make coconut milk. From Lily Gamboa O'Boyle's Pacific Crossings . Acacia Corporation, New York, 1994