Side Pannel
Chicken in Coconut Milk
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
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 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.
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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