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Chicken In Coconut Milk Martinique

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Ingredients

Adjust Servings:

	3 tablespoons peanut oil
	1 whole chicken (cut in typical quarters or use breasts as desired)
	2 onions (finely chopped)
	2 garlic cloves (crushed)
	1 red chili pepper (fresh & finely chopped)
	2 cups coconut milk
	saffron strand (a few)
	salt (to taste)
	pepper (to taste)
	2 tablespoons parsley (freshly chopped)

Nutritional information

1368.7

Calories

785 g

Calories From Fat

87.3 g

Total Fat

39.8 g

Saturated Fat

243.8 mg

Cholesterol

284.9 mg

Sodium

85.5 g

Carbs

1.5 g

Dietary Fiber

79.2 g

Sugars

60 g

Protein

526g

Serving Size

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Chicken In Coconut Milk Martinique

Name: Chicken In Coconut Milk Martinique
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: : 3; : 1; : 2; : 2; : 1; : 2; : 2

Features:

Cuisine:

American

Great and easy way to do chicken. I had 3 huge boneless chicken breasts that I cut each in half. Didn't have a red chili pepper so used a jalapeno. Didn't have the saffron either but it was delicious just the same. Wife says we have to have this again.....so we will. Made for Football Pool 2012.

75 min
Serves 4
Easy

Ingredients

Directions

Chicken in Coconut Milk (Martinique, Caribbean), This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I’m ending a cruise thru the islands of the Caribbean Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal *Enjoy* !, Great and easy way to do chicken I had 3 huge boneless chicken breasts that I cut each in half Didn’t have a red chili pepper so used a jalapeno Didn’t have the saffron either but it was delicious just the same Wife says we have to have this again so we will Made for Football Pool 2012

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Steps

1 Done	Heat Peanut Oil in a Lrg Deep Skillet & Add Chicken Quarters (or Breasts). Fry Gently Over Moderate Heat Till All Chicken Surfaces Are Golden Brown, Turning Occ in the Oil. Remove Chicken & Set Aside.
2 Done	Add Onions, Garlic & Chile to the Skillet & Fry Gently Till Soft (about 5 Minutes). Do not Allow Onion to Brown ~ It Should Be Only Lightly Colored.
3 Done	Return Chicken to the Skillet & Pour in the Coconut Milk. Sprinkle W/Saffron & Season W/Salt & Pepper. Stir Well & Simmer Gently For 30-40 Min Till the Chicken Is Cooked + Tender & the Sauce Has Thickened & Somewhat Reduced. Serve Immediately W/Boiled Rice, a Ladle of Sauce Over the Chicken & Rice & Sprinkled W/Fresh Parsley.