Ingredients
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3
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1
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2
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2
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1
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2
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-
-
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2
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-
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Directions
Chicken in Coconut Milk (Martinique, Caribbean),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* !,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 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.
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
