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Chicken in Coconut Milk

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Submitted by ksch

YIELD

4 servings

PREP

25 min

COOK

75 min

READY

100 min

Ingredients

3 1.4
POUNDS KG WHOLE CHICKEN
cut into portionsized pieces
1 1
EACH EACH GARLIC CLOVES
minced
2 473
CUPS ML COCONUT MILK
1 1
SPRIG SPRIG PARSLEY LEAVES
fresh *
1 5
TEASPOON ML THYME
dried *
¼ 59
CUP ML COCONUT OIL *
1 1
EACH EACH ONIONS
finely chopped
¼ 113.4
POUND G MUSHROOMS
sliced
1 1
SMALL 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 1¼ hours.

Remove the bouquet garni and the chicken with rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 512g (18.1 oz)
Amount per Serving
Calories 1002 63% from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 259mg 86%
Sodium 266mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 170g
Vitamin A 6% Vitamin C 7%
Calcium 7% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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