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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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    Serves: 4


    Main-Di ...

    Units: US | Metric


    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.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on December 15, 2012


      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 we will. Made for Football Pool 2012.

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    • on October 19, 2012


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

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    • on July 18, 2010


      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. :)

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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
    Total Fat 87.3 g
    Saturated Fat 39.7 g
    Cholesterol 243.8 mg
    Sodium 284.9 mg
    Total Carbohydrate 85.5 g
    Dietary Fiber 1.4 g
    Sugars 79.1 g
    Protein 59.9 g

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