Chicken in Coconut Milk

100 minutes Prep: 25 minutes Cook: 75 minutes

242 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	pounds	broiler-fryer chicken	cut into portionsized pieces
1	each	garlic clove	minced
2	cups	coconut milk
1	Sprig	parsley leaves	fresh
1	teaspoon	thyme	dried
1/4	cup	coconut oil
1	each	onion	finely chopped
1/4	pound	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 1 1/4 hours.

Remove the bouquet garni and the chicken with rice.

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Nutrition Facts

Serving Size 171g

Amount per Serving

Calories 242 90% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 21.0g	107%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 18mg	1%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 4.0g	7%

Vitamin A	0%		Vitamin C	7%
Calcium	3%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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