Ingredients
- 1 portion-sized (pieces)
- 1 garlic clove
- 1 sprig parsley (fresh)
- 1 sprig (fresh)
- 1 onion
- 1 salt and pepper
- 1 pepper (fresh hot)
- 800 gr chicken fryer
- 475 ml coconut milk
- 60 ml coconut oil
- 40 gr mushrooms
- 2 gr thyme (dried)
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 1.25 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. ----