Chicken in Coconut Milk
Submitted by ksch
Golden-browned chicken simmers in rich coconut milk with mushrooms, garlic, and a fragrant herb bouquet. This Caribbean-inspired one-skillet braise is comfort food with a tropical twist.
YIELD
4 servingsPREP
25 minCOOK
75 minREADY
100 minClose your eyes and let the coconut milk bubble away with thyme and parsley while tender chicken pieces soak up every drop of that luscious, creamy sauce.
This is island-style cooking at its most soulful. Browned chicken gets nestled back into a skillet with sautéed mushrooms, garlic, and onion, then bathes in coconut milk for over an hour until the meat practically melts off the bone.
A bouquet garni of fresh parsley, dried thyme, and hot pepper ties it all together with an aromatic backbone that fills your whole kitchen.
Serve it over steamed rice and let the sauce do all the talking.
Kitchen Tips
- Use full-fat coconut milk for the richest, most velvety sauce
- Brown the chicken in batches so each piece gets a proper golden crust instead of steaming
- The bouquet garni keeps the herbs from scattering through the dish, making for a cleaner sauce
- Swap the hot chili for a scotch bonnet (kept whole, not sliced) for a more authentic Caribbean heat
Ingredients
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.
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