Chicken in Coconut Sauce
Serves 4 (recipe easily doubled)
Recipe adapted from the blog My Colombian Recipes
8 pieces chicken, bone in and skin on (or 4 boneless skinless chicken breasts)
Salt and fresh ground black pepper
2 tablespoons high heat veggie oil, grapeseed oil or coconut oil
1 small white onion, diced
2 cloves garlic, finely chopped
1 small red pepper, small diced
1 chicken bouillon cube (or 1 teaspoon Better than Bouillon)
1 teaspoon ground cumin
2 tablespoons tomato paste
1 14oz can coconut milk (I prefer Thai Kitchen)
¼ cup chopped fresh cilantro
White Rice for serving
Season the chicken with salt and fresh cracked black pepper.
Heat the oil in a large skillet, sauce pan or Dutch oven, over medium high heat. Place the chicken in the skillet and cook on both sides until golden brown, about 2-3 minutes per side.
Transfer the chicken to a platter and set aside.
Add the onions and red pepper to the sauce pan. Sauté, stirring occasionally, for about 5 minutes. Stir in the garlic and sauté a minute longer.
Add the tomato paste and cumin and cook stirring constantly for a minute or two.
Return the chicken to the skillet and stir in the coconut milk and chicken bouillon. Bring to a boil, then reduce the heat to medium low, cover and let it simmer for about 20 minutes or until the chicken is tender. If using chicken breasts, cook time will be shorter. Check after about 10 minutes.
Taste for salt and pepper and add as needed.
Stir in the chopped cilantro and serve warm over brown or white rice.
* This recipe is also fabulous over fish!