Venezuelan Coconut Chicken

Name: Venezuelan Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Venezuela
Ingredients: 2 Chicken Breasts; 2 chopped Onion; 1 clove peeled crushed Garlic; 4 Bay Leaves; Pinch Black Pepper; Pinch Turmeric; Pinch Cumin; Pinch Salt; 1 tablespoon Sugar; 3 Tomato; 1 tablespoon Ginger Paste; 1/3 cup Olive Oil; 1 Can Coconut Milk; 1/2 cup Water

Non-Veg📍Venezuela🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Chicken

Ingredients for Venezuelan Coconut Chicken

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Chicken Breasts

Onion

2 chopped

Garlic

1 clove peeled crushed

Bay Leaves

Black Pepper

Pinch

Turmeric

Pinch

Cumin

Pinch

Salt

Pinch

Sugar

1 tablespoon

Tomato

Ginger Paste

1 tablespoon

Olive Oil

1/3 cup

Coconut Milk

1 Can

Water

1/2 cup

Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.

Step-by-Step Instructions

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.