Prep 10 mins
Cook 45 mins
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* !
- 44.37 ml 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)
- 473.18 ml coconut milk
- saffron strand (a few)
- salt (To taste)
- pepper (To taste)
- 29.58 ml parsley (Freshly chopped)
- 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.
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.
This was really wow! so enjoyed this tropical treat that I wrote about it in our Caribbean Forum.
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. :)