RCI-SP.004.0286.001
Stewed Chicken in Coconut Milk
Stewed Chicken in Coconut Milk from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- sized Chicken parts (legs1 mediumwings, breasts anything)
- diced garlic 2-3 cloves1 unit
- 1 unit
- 1 unit
- 1 unit
- salt1 unitpepper, dusting of cumin
- achiote paste or paprika optional1 unit
- 3/4 cup
- heaping tblsp. of vegetable lard1 unit
- tblsp. of Sugar1 unit
Method
1
Heat the vegetable lard in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Pat the chicken parts dry and season with salt and pepper, then brown them in batches for 3-4 minutes per side until golden; set aside.
2
Add the diced onion to the same pot and sauté for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom.
3
Stir in the diced garlic and cook for 1 minute until fragrant, then add the diced bell peppers and chile peppers, stirring constantly for 2 minutes.
4
If using achiote paste or paprika, stir it in now until the vegetables are evenly coated and the mixture is well combined.
5
Return the browned chicken to the pot, nestling it among the vegetables. Pour the coconut milk over the chicken and sprinkle with the sugar, a dusting of cumin, and additional salt and pepper to taste.
6
Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover partially with a lid, and simmer for 35-40 minutes until the chicken is cooked through and tender, occasionally basting the chicken with the sauce.
38 minutes
7
Taste the stew and adjust seasoning as needed with additional salt, pepper, or cumin. Serve hot in bowls, ensuring each portion includes chicken, vegetables, and plenty of the coconut milk broth.