Chicken in Coconut Milk
Yield
4 servingsPrep
25 minCook
75 minReady
100 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
whole chicken
cut into portionsized pieces |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | cups |
coconut milk
|
|
| 1 | Sprig |
parsley leaves
fresh |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| ¼ | cup |
coconut oil
|
* |
| 1 | each |
onions
finely chopped |
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | small |
hot chili peppers
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
whole chicken
cut into portionsized pieces |
|
| 1 | each |
garlic cloves
minced |
|
| 473 | ml |
coconut milk
|
|
| 1 | Sprig |
parsley leaves
fresh |
*
|
| 5 | ml |
thyme
dried |
*
|
| 59 | ml |
coconut oil
|
* |
| 1 | each |
onions
finely chopped |
|
| 113.4 | g |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | small |
hot chili peppers
fresh |
*
|
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, sauté the onion, garlic, and mushrooms for 3 minutes.
Return the chicken to the skillet and add the coconut milk 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.
