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Add a photoServings: 6
Ingredients
- 3 lb Chicken fryer, cut into Portion-sized pcs
- 1 x Garlic clove, chopped
- 2 c. Coconut lowfat milk
- 1 sprg fresh parsley
- 1 tsp Dry thyme Or possibly 1 sprig fresh
- 1/4 c. Coconut oil
- 1 x Onion, finely minced
- 1/4 lb Mushrooms, sliced Salt and pepper
- 1 sm fresh warm pepper
Directions
- Towel dry the chicken. In a large, heavy skillet, heat the oil. Add in chicken pcs and fry till lightly browned. Remove from the skillet a aside. in the same skillet, saute/fry the onion, garlic, and mushrooms for 3 min. Return the chicken to the skillet and add in the coconut lowfat milk a and pepper to taste. Tie the parsley, warm pepper, and thyme in a cheese pouch to create a bouquet garni, and add in to the skillet. Cover and simmer the chicken is tender, about 1 1/4 hrs. Remove the bouquet garni and the chicken with rice. My own notes: Just tried this recipe out making a few additions. When the browned chicken back into the skillet with the coconut lowfat milk, etc., I added 3 riped plantains, sliced, a few Caribbean root vegetables (e.g. y diced small, a little brown sugar, 2 packets of Sazon spice mix, curry p and 2 or possibly 3 Tbsp. of rum. The plantains pretty much melted into th but the root vegetables held their shape. All in all the sauce was swee that I wanted it to be) and delicious over the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 473 | |
| Calories from Fat 328 | 69% |
| Total Fat 37.07g | 46% |
| Saturated Fat 18.65g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 113mg | 5% |
| Potassium 447mg | 13% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.12g | 1% |
| Protein 30.04g | 48% |
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