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  Chicken In Coconut Milk
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
Ingredients:
3 lb Chicken fryer, cut into
1 each Portion-sized pieces
1 each Garlic clove, minced
2 cup Coconut milk
1 each Sprig fresh parsley
1 tsp Dried thyme
1 each Or 1 sprig fresh
1/4 cup Coconut oil
1 each Onion, finely chopped
1/4 lb Mushrooms, sliced
1 each Salt and pepper
1 each Small fresh hot pepper
Instructions:
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.
Rate this recipe:  
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