• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken in Coconut Milk

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 3 lb Chicken fryer, cut into
  • Portion-sized pieces
  • 1 Garlic clove, minced
  • 2 c Coconut milk
  • 1 Sprig fresh parsley
  • 1 ts Dried thyme
  • Or 1 sprig fresh
  • 1/4 c Coconut oil
  • 1 Onion, finely chopped
  • 1/4 lb Mushrooms, sliced
  • Salt and pepper
  • 1 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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