Ingredients
-
1
-
1/3
-
1/3
-
4
-
1
-
1/3
-
1/4
-
1/4
-
1 1/2
-
1/4
-
1/3
-
-
-
2
-
1/4
Directions
Chef Don Clark’s Coconut Chicken, I’m not sure who Chef Don Clark is, but I will pass along the credit The original title to this recipe is ‘Chef Don Clark’s Coconut Chicken Toston Cup Filling’ where you use this recipe as a filling for toston cups which are fried plantain cups made with a plantain press Served in toston cups, you will have a smashng appetizer! Otherwise, you’ll just have a tasty dish!, I’m not sure who Chef Don Clark is, but I will pass along the credit The original title to this recipe is ‘Chef Don Clark’s Coconut Chicken Toston Cup Filling’ where you use this recipe as a filling for toston cups which are fried plantain cups made with a plantain press Served in toston cups, you will have a smashng appetizer! Otherwise, you’ll just have a tasty dish!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Skillet Heat the Olive Oil. Saute Garlic and Onion For 5 Minutes. |
|
2
Done
|
Add the Diced Chicken and Cook Until Chicken Turns White. |
|
3
Done
|
Add Half the Ginger and All of the Jalapeo Pepper, Green Pepper, and Red Pepper. |
|
4
Done
|
Cook For 2 Minutes Then Add the Coconut Milk and Brown Sugar. Salt and Pepper to Taste. |
|
5
Done
|
Let Simmer For 10 Minutes Then Add the Cornstarch to Thicken. |
|
6
Done
|
When the Mixture Has Thickened, Add the Pineapple Along With the Remainder of the Ginger to Get One Last Blast of Flavor. |
|
7
Done
|
If You Use the Toasted Coconut, Toast It Until Brown in the Oven at 400-450 Degrees, and Garnish With the Toasted Coconut. |
|
8
Done
|
(fill the Plantain Cups and Serve Hot.). |
