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    You are in: Home / Recipes / Chef Don Clark's Coconut Chicken Recipe
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    Chef Don Clark's Coconut Chicken

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Elmotoo's Note:

    I'm not sure who Chef Don Clark is, but I will pass along the credit. The original title to this recipe is 'Chef Don Clark's Coconut Chicken Toston Cup Filling' where you use this recipe as a filling for toston cups which are fried plantain cups made with a plantain press. Served in toston cups, you will have a smashng appetizer! Otherwise, you'll just have a tasty dish!

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    Units: US | Metric


    1. 1
      In a large skillet heat the olive oil. Saute garlic and onion for 5 minutes.
    2. 2
      Add the diced chicken and cook until chicken turns white.
    3. 3
      Add half the ginger and all of the jalapeño pepper, green pepper, and red pepper.
    4. 4
      Cook for 2 minutes then add the coconut milk and brown sugar. Salt and pepper to taste.
    5. 5
      Let simmer for 10 minutes then add the cornstarch to thicken.
    6. 6
      When the mixture has thickened, add the pineapple along with the remainder of the ginger to get one last blast of flavor.
    7. 7
      If you use the toasted coconut, toast it until brown in the oven at 400-450 degrees, and garnish with the toasted coconut.
    8. 8
      (Fill the plantain cups and serve hot.).

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    Nutritional Facts for Chef Don Clark's Coconut Chicken

    Serving Size: 1 (1358 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3436.4
    Calories from Fat 1759
    Total Fat 195.4 g
    Saturated Fat 95.8 g
    Cholesterol 340.1 mg
    Sodium 511.7 mg
    Total Carbohydrate 334.5 g
    Dietary Fiber 5.9 g
    Sugars 300.8 g
    Protein 94.1 g

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