Haitian Coconut Chicken Recipe
Ingredients
| 8 chicken breast halves, skinned and boned | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Black pepper | 2 Teaspoon | |
| Paprika | 4 Tablespoon | |
| Peanut oil | 1/3 Cup (16 tbs) | |
| 2 onions, peeled and sliced | ||
| 1 large green pepper, cut in strips | ||
| Tomatoes | 1 Can (10oz) | |
| Curry powder | 3/4 Teaspoon | |
| Pinch saffron | ||
| Unsweetened shredded coconut | 1/2 Cup (16 tbs) | |
| Chicken stock | 3 Cup (16 tbs) | |
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
MAKING
1. Dredge the chicken in a mixture ofsalt, pepper and two teaspoons of paprika
2. In a heavy skillet, heat oil and brown the chicken on either side and add to a warm platter
3. Saute onions, pepper, tomatoes, curry, saffron and the rest fo the paprika into the pan drippings
4. Add chicken back to the skillet and cook till tender, for say fifteen minutes
5. Simmer a mixture of chicken and coconut stock to another pan and simmer for ten minutes; add to the chicken
6. Cook a little so that a gravy like consistency is obtained
SERVING
7. Serve with rice, spoon sauce over it and serve chutney alongside
1. Dredge the chicken in a mixture ofsalt, pepper and two teaspoons of paprika
2. In a heavy skillet, heat oil and brown the chicken on either side and add to a warm platter
3. Saute onions, pepper, tomatoes, curry, saffron and the rest fo the paprika into the pan drippings
4. Add chicken back to the skillet and cook till tender, for say fifteen minutes
5. Simmer a mixture of chicken and coconut stock to another pan and simmer for ten minutes; add to the chicken
6. Cook a little so that a gravy like consistency is obtained
SERVING
7. Serve with rice, spoon sauce over it and serve chutney alongside
Chef
