Cooking posts are hard. Maybe just hard for me, since millions of cooking blogs do it everyday. I bow down to them. Maybe one of my tens of readers will make this and love it. If you do, and you don’t. Please keep it to yourself. I just spent an entire day making what usually takes me a good 10 minutes.
Coconut Chicken – the cast
4 skinless, boneless chicken thighs
1 can coconut milk
1 lime
2 tablespoons of olive oil
1 tablespoon of salt
1 large onion, red pepper and green pepper (I had some frozen fire roasted ones that I used)
1 chicken bouillon cube
3 tablespoons of tomato paste
2 bay leaves
1 tablespoon of garlic powder
Handful of cilantro
Generously douse the chicken in the juice of one lime and then sprinkle the chicken with salt and garlic powder
Heat the olive oil on a high heat
Add the chicken and sear both sides – don’t worry about cooking all the way through
Once it’s seared, take the chicken out and let it rest. Add the peppers, bouillon cube, bay leaves and tomato paste
Stir it around to pick up all the chicken bits on the bottom of the pan
My onions and peppers were precooked – but you’ll need a good 5 minutes to cook them down. Then add the full can of coconut milk and bring to a boil. Be sure to shake the can first – if you don’t – you’ll get some funky clear liquid with white goo on the bottom. Been there. Done that.
Add that patient chicken back in the pan with all the juices, put a lid on it, and turn the heat to low
While the chicken cooks with the sauce for 5 minutes, chop up way too much cilantro – you’ll only use 1 tablespoon of that heap. Add it to the chicken and keep the rest, there may be some salsa that needs it during the week.
Serve it up with some homemade white rice.
I keep mine in Golden China to-go containers. What?
