Chicken in Coconut Milk

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Time to Prepare this Recipe 100 minutes Prep: 25 minutes Cook: 75 minutes
Calories Per Serving and Nutrition Information 242 calories per serving view nutrition facts
# of servings this recipe makes 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 24.0g37%
 Saturated Fat 21.0g107%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 18mg1%
Total Carbohydrate 7.0g2%
 Dietary Fiber 1.0g3%
 Sugars 2.0g
Protein 4.0g7%
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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