Venezuelan Coconut Chicken

Name: Venezuelan Coconut Chicken
Prep time: 25 min
Cook time: 67 min
Total time: 92 min
Yield: 6 servings
Ingredients: 2 chicken breasts; 2 chopped Onion; 1 clove peeled crushed Garlic; 4 Bay Leaves; 1 Pinch Black Pepper; 1 Pinch Turmeric; 1 Pinch Cumin; 1 Pinch Salt; 1 tablespoon Sugar; 3 Tomato; 1 tablespoon Ginger paste; ⅓ cup Olive Oil; 1 Can Coconut Milk; ½ cup Water

92 min · Serves 6 · By TheMealDB Import

High Protein
Venezuela
Chicken
Dinner

Venezuela, Chicken

Adapted from reluctantgourmet.com

Ingredients

For 6 servings

2 chicken breasts
2 choppedOnion
1 clove peeled crushedGarlic
4 Bay Leaves
1 PinchBlack Pepper
1 PinchTurmeric
1 PinchCumin
1 PinchSalt
1 tablespoonSugar
3 Tomato
1 tablespoonGinger paste
⅓ cupOlive Oil
1 CanCoconut Milk
½ cupWater

Method

Prep 25 min · Cook 67 min

1Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.
2Assemble the rest of the ingredients and you are ready to start cooking.
3Make the Dish
4Heat up a fry pan over medium heat. Add the oil and when hot, sauté the onion until translucent. Remove from pan and transfer to a blender or food processor.
5Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
6In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
7Add the blender ingredients and bay leaves to the pan, bring to a simmer and cook until the chicken is white inside and the liquid is creamy. (15 to 20 minutes)
8Remove the bay leaves and serve with white rice.