Title: Chicken in Coconut Milk
Categories: Poultry
Yield: 6 Servings
| 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.