Orange rosemary spritz
A citrus option to serve alongside this meal.
Make one glass
Mix 75 ml orange juice with 100 ml sparkling water over ice. Add a small rosemary sprig if you have one.
VENEZUELA · CHICKEN
Venezuelan Coconut Chicken
Ingredients
2
Chicken Breasts2
Onion2 chopped
Garlic1 clove peeled crushed
Bay Leaves4
Black PepperPinch
TurmericPinch
CuminPinch
SaltPinch
Sugar1 tablespoon
Tomato3
Ginger Paste1 tablespoon
Olive Oil1/3 cup
Coconut Milk1 Can
Water1/2 cup
Method
Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic. Assemble the rest of the ingredients and you are ready to start cooking. Make the Dish Heat up a fry pan over medium heat. Add the oil and when hot, sauté the onion until translucent. Remove from pan and transfer to a blender or food processor. Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth. In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes. Add the blender ingredients and bay leaves to the pan, bring to a simmer and cook until the chicken is white inside and the liquid is creamy. (15 to 20 minutes) Remove the bay leaves and serve with white rice.
Recipe data: TheMealDB · Powered by Bee Solutions
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Tom Collins
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