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Receta Chicken Braised in Coconut Milk
by Kristin Chen

Chicken Braised in Coconut Milk

For a more kid-friendly, non-spicy version, just do steps 2-4. It’s still super-moist and delicious – and even faster and easier! On really rushed days, you could even skip the onion/garlic/ginger in step 3 and just add the coconut milk – it’s still good!

Serve with steamed rice.

Calificación: 4.5/5
Avg. 4.5/5 12 votos
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: Rice

Ingredientes

  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 2 teaspoons ground coriander
  • ¼ teaspoon turmeric
  • 2 tablespoons white wine vinegar (or apple cider vinegar, if you prefer)
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 thinly sliced onion
  • 2 tablespoons minced garlic (can be from a jar)
  • 1 tablespoon minced fresh ginger (can be from a jar)
  • 1 can (14 oz) coconut milk
  • 1 teaspoon salt, or to taste
  • Thin red and green bell pepper rings, for garnish

Direcciones

  1. Mix together first 5 ingredients until smooth. Rub over chicken breasts.
  2. Heat the oil in a heavy skillet over moderately high heat. Add the chicken and cook for 3-4 minutes per side, until light brown. Transfer to a plate.
  3. Add the onion, garlic and ginger to the skillet and cook, stirring, for 3-4 minutes, until lightly browned. Add the coconut milk and salt, and bring to a gentle boil.
  4. Add the chicken back into the skillet. Reduce heat and simmer uncovered, for 18-20 minutes, turning the pieces once or twice.
  5. Transfer the chicken to a serving dish and garnish with pepper rings.