Chicken in Coconut Milk (Martinique, Caribbean)
photo by Sageca
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
4 Main-Dish Servings
- Serves:
- 4
ingredients
- 3 tablespoons peanut oil
- 1 whole chicken (Cut in typical quarters or use breasts as desired)
- 2 onions (Finely chopped)
- 2 garlic cloves (Crushed)
- 1 red chili pepper (Fresh & finely chopped)
- 2 cups coconut milk
- saffron strand (a few)
- salt (To taste)
- pepper (To taste)
- 2 tablespoons parsley (Freshly chopped)
directions
- 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.
- 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.
- 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.
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Reviews
-
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. :)
Tweaks
-
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. :)
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)