Beer makes batters better, meat more tender, and sauces more flavorful.
Venezuelan Coconut Chicken
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- #40665
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 whole chicken breasts, cut into bite-size pieces
2 onions, peeled and cut into eighths
1 clove garlic, minced
4 bay leaves
black pepper
chili powder
1 pinch turmeric
1 pinch cumin
1 pinch salt
1 tablespoon sugar
3 Roma tomatoes
1 tablespoon ginger paste
1/3 cup olive oil
1 can coconut milk
1/2 cup water
directions
Saute the onion in oil until translucent. Put them into blender and add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, and water. Blend smooth.
Put the chicken in the saute pan, then add the blender ingredients and bay leaves. Cook until the chicken is white inside and the liquid is creamy (45 minutes to an hour).
Remove the bay leaves and serve with white rice.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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