Caribbean Chicken in Coconut Milk

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.
  • Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.
  • Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.
  • While chicken is simmering, boil the rice until tender, drain.
  • To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.
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