Chicken in coconut milk
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Chicken in coconut milk
  Chicken    Coconut    Poultry  
Last updated 6/12/2012 12:49:29 AM. Recipe ID 10856. Report a problem with this recipe.
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      Title: Chicken in coconut milk
 Categories: Poultry
      Yield: 6 Servings
 
      3 lb Chicken fryer, cut into
      1 x  Portion-sized pieces
      1 ea Garlic clove, minced
      2 c  Coconut milk
      1 ea Sprig fresh parsley
      1 ts Dried thyme
      1 x  Or 1 sprig fresh
    1/4 c  Coconut oil
      1 ea Onion, finely chopped
    1/4 lb Mushrooms, sliced
      1 x  Salt and pepper
      1 ea 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 1 1/4 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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Recipe ID 10856 (Apr 03, 2005)

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