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Chicken in Coconut Milk

Chicken in Coconut Milk

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Trans-fat Free, Low Carb
 
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Prep
25 min.		 Cook
75 min.		 Ready In
100 min.
     4 servings

Nutrition Facts

Serving Size 512g
Amount per Serving
Calories 100263% of calories from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 34g 171%
Trans Fat 0.0g
Cholesterol 259mg 86%
Sodium 266mg 11%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Sugars 2g
Protein 85g
Vitamin A 6% • Vitamin C 7%
Calcium 7% • Iron 46%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

3pounds broiler-fryer chicken cut into portionsized pieces
1each garlic cloveVideo minced
2cups coconut milk
1Sprig parsley leaves fresh*
1teaspoon thyme dried*
1/4cup coconut oil *
1each onion finely chopped
1/4pound mushrooms sliced
1x salt and black pepper *
1small hot chili peppers fresh*
* Nutrition Facts

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.

First published: last updated: 2012-03-31

 
 
 
 
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