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    You are in: Home / Recipes / Chicken in Coconut Milk (Martinique, Caribbean) Recipe
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    Chicken in Coconut Milk (Martinique, Caribbean)

    Chicken in Coconut Milk (Martinique, Caribbean). Photo by Sage

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    twissis's Note:

    This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* !

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    Ingredients:

    Serves: 4

    Yield:

    Main-Di ...

    Units: US | Metric

    Directions:

    1. 1
      Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
    2. 2
      Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
    3. 3
      Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.

    Ratings & Reviews:

    • on December 15, 2012

      55

      Great and easy way to do chicken. I had 3 huge boneless chicken breasts that I cut each in half. Didn't have a red chili pepper so I used a jalapeno. Didn't have the saffron either but it was delicious just the same. Wife says we have to have this again.....so we will. Made for Football Pool 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2012

      55

      This was really wow! so enjoyed this tropical treat that I wrote about it in our Caribbean Forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2010

      55

      Wow, what a great recipe oh twisted one. We loved this recipe, it was quick and easy to make, with excellent textures and flavor. I made it exactly as written but used a habanero instead of a chili pepper. I used a good quality coconut milk and saffron. The layers of flavor in this dish are wonderful. The chicken is tender and juicy, the pepper adds a nice subtle heat while the rice absorbs the sauce beautifully. Thank you for sharing this recipe, that has gone into our keeper box. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken in Coconut Milk (Martinique, Caribbean)

    Serving Size: 1 (526 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1368.7
     
    Calories from Fat 785
    57%
    Total Fat 87.3 g
    134%
    Saturated Fat 39.7 g
    198%
    Cholesterol 243.8 mg
    81%
    Sodium 284.9 mg
    11%
    Total Carbohydrate 85.5 g
    28%
    Dietary Fiber 1.4 g
    5%
    Sugars 79.1 g
    316%
    Protein 59.9 g
    119%

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