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Spicy Tomato Coconut Chicken

from the video 6 Hot & Spicy Recipes

Ingredients

for 4 servings

  • 3 lb
    chicken, quartered (1 ½ kg)
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons
    olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon
    ginger
  • 3 jalapeñoes, deseeded and diced
  • 1 onion, chopped
  • 1 ¼ cups
    tomato puree (280 g)
  • 1 cup
    coconut milk, unsweetened (240 mL)
  • 1 cup
    chicken stock (240 mL)
  • fresh cilantro, or parsley, for garnish, chopped

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Preparation

  1. Salt and pepper chicken.
  2. In a large pot, brown chicken in olive oil. Remove chicken and set aside.
  3. In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
  4. Pour in the tomato puree, unsweetened coconut milk and chicken broth.
  5. Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
  6. Serve with rice. Garnish with cilantro or parsley.
  7. Enjoy!
 

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