Coconut Milk Braised Chicken Recipes
BRAISED CHICKEN WITH COCONUT MILK AND CURRY
From Daisy Martinez. The sofrito recipe can be found here recipe #444676. It makes more than you need. You can freeze the rest in 1/2 cup or 1 cup portions for later use.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pat the chicken pieces dry and season generously with salt and pepper. Pour enough oil into a large dutch oven to cover the bottom. Heat over medium high and lay as many pieces of chicken in the pan that will fit without crowding. Cook, turning as necessary, until browned on all sides. Adjust the heat to keep the the oil sizzling but not too hot. Remove chicken from the pot and repeat with the remaining pieces.
- Pour off all but 1/4 c of the fat from the pot. Add the sofrito, curry powder, and cloves and cook until the liquid has evaporated and the sofrito is sizzling. Lower the heat and whisk in the flour, then continue whisking until the flour absorbs all of the oil. Slowly pour in the chicken broth and coconut milk while continuing to whisk. Season lightly with salt and pepper and bring the sauce to a simmer over medium heat.
- Return the chicken to the pot, and cook until the chicken is very tender, about 25 minutes. Check the chicken a few times as it cooks to make sure the sauce is staying at a gentle simmer. Turn the chicken pieces over and move them around a bit too in order to make sure everything cooks evenly.
- Serve chicken and sauce over rice.
Nutrition Facts : Calories 1115, Fat 84.6, SaturatedFat 32.3, Cholesterol 325.1, Sodium 436.1, Carbohydrate 6.3, Fiber 0.3, Sugar 0.1, Protein 79
COCONUT MILK-BRAISED CHICKEN
No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and shreddable, perfect for dragging through the rich coconut sauce and eating with fluffy rice or warm flatbread.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Braise Coconut Ginger Lemongrass
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
- Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
- Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
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