This recipe came out of a hat! I was trying to come up with a coconut recipe with chicken, but one that would be simple and of my own. Here it is, I hope you like it. My family did! 🙂
Ingredients: Chicken legs or thighs (2 per person), salt, pepper, 1 can of coconut milk, 1/4 white onion, cooking oil.
Start by using either chicken legs or thighs. They will naturally add much more flavor to this dish.
Season chicken with salt and pepper (approximately 1/2 TBSP of salt and 1 tsp of pepper.)
Add some oil to a hot pan at medium heat.
Add the chicken and let it brown on all sides.
Add white onions (1/4 of an onion) cut in rings or julienne.
Add 1 can of coconut milk. You can find these in the Asian aisle or International aisle at your local supermarket.
Add 1/2 TBSP of brown sugar to the sauce in the pan.
Make sure the liquids cover the chicken half way through. If you need more liquid add water and 1 tsp of salt.
Put a lid on the mix and lower the heat to low. Let it continue to cook for 30 minutes and check that the liquid does not evaporate. You may need to add water and salt to make sure you end with a sauce.
Suggestions: When ready, serve with white rice or potatoes, and a green salad.
This is my last post for 2013. To welcome the New Year, I am sharing this family favorite: ‘4 Spices’ Dry Rub Skillet Chicken recipe. Juicy and tender, the secret to this easy recipe is the ‘4 spices’ dry rub.
Start by adding salt and pepper to uncooked chicken. Ingredients for the dry rub are generous amounts of: 1) Whole cumin seeds, 2) coriander seeds, 3) ginger and 4) paprika. Mix and rub on the uncooked chicken with olive oil (to help spread the dry rub.) Cover and marinade for 30 minutes in the fridge. If you have time for prep work, let it marinade for 2-4 hours in the fridge. Either way, I have made this recipe following a 30 minute marinade and the chicken turned out moist, juicy and flavorful.
Cook on medium heat on a pan until chicken pieces have browned on all sides.
Cover and simmer. Mix the remaining dry rub with 1/2 cup of water and add to the pan. Follow this last step only if all liquids at the base of the pan have evaporated. Turn the chicken halfway through the process, and remove from the pan when all pieces have cooked completely.
This recipe also works well with boneless chicken thighs.
Serving suggestions: Serve with mashed or boiled potatoes and broccoli, or with a simple green salad and french bread.
The ‘4 Spices’ Dry Rub Skillet Chicken is a great way to unwind welcoming the first of 2014! 🙂