| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Caribbean | Poultry | 6 | Servings |
INGREDIENTS
| 3 | lb | Chicken fryer, cut into |
| Portion-sized pieces | ||
| 1 | Garlic clove, minced | |
| 2 | c | Coconut milk |
| 1 | Sprig fresh parsley | |
| 1 | ts | Dried thyme |
| Or 1 sprig fresh | ||
| 1/4 | c | Coconut oil |
| 1 | Onion, finely chopped | |
| 1/4 | lb | Mushrooms, sliced |
| Salt and pepper | ||
| 1 | Small fresh hot pepper |
INSTRUCTIONS
Towel dry the chicken. In a large, heavy skillet, heat the oil. Add chicken pieces and fry until lightly browned. Remove from the skillet a aside. in the same skillet, saute the onion, garlic, and mushrooms for 3 minutes. Return the chicken to the skillet and add the coconut milk a and pepper to taste. Tie the parsley, hot pepper, and thyme in a cheese pouch to form a bouquet garni, and add to the skillet. Cover and simmer the chicken is tender, about 1 1/4 hours. Remove the bouquet garni and the chicken with rice. My own notes: Just tried this recipe out making a few additions. When the browned chicken back into the skillet with the coconut milk, etc., I added 3 riped plantains, sliced, a few Caribbean root vegetables (e.g. y diced small, a little brown sugar, 2 packets of Sazon spice mix, curry p and 2 or 3 tablespoons of rum. The plantains pretty much melted into th but the root vegetables held their shape. All in all the sauce was swee which I wanted it to be) and delicious over the rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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