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Receta Chicken In Coconut Milk

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Raciónes: 6

Ingredientes

Cost per serving $1.35 view details

Direcciones

  1. Towel dry the chicken. In a large, heavy skillet, heat the oil. Add in chicken pcs and fry till lightly browned. Remove from the skillet a aside. in the same skillet, saute/fry the onion, garlic, and mushrooms for 3 min. Return the chicken to the skillet and add in the coconut lowfat milk a and pepper to taste. Tie the parsley, warm pepper, and thyme in a cheese pouch to create a bouquet garni, and add in to the skillet. Cover and simmer the chicken is tender, about 1 1/4 hrs. 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 lowfat 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 possibly 3 Tbsp. of rum. The plantains pretty much melted into th but the root vegetables held their shape. All in all the sauce was swee that I wanted it to be) and delicious over the rice.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 223g
Recipe makes 6 servings
Calories 473  
Calories from Fat 328 69%
Total Fat 37.07g 46%
Saturated Fat 18.65g 75%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 113mg 5%
Potassium 447mg 13%
Total Carbs 5.01g 1%
Dietary Fiber 2.0g 7%
Sugars 2.12g 1%
Protein 30.04g 48%
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