Chicken in coconut milk
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.