Monday, April 23, 2012

Monday Quick Tip - Coconut Chicken in a Pot

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Coconut Chicken-in-a-Pot!

In a pan, brown 4 whole chicken legs (or your choice of 4 cuts of chicken), seasoned with salt and pepper, for only 6 or 8 minutes. Don't worry if the chicken is cooked on the outside but not on the inside - it'll finish cooking in the pot! In a single pot, bring to boil: 1 can coconut milk, 1.5 cups chicken broth, 1 teaspoon red curry paste. Once it's boiling, add 1 cup of rice. Add chicken, cover, and reduce heat to medium-low. Let it cook (don't stir it) for 15 minutes, or until the rice is tender. Add your choice of vegetables, stir, and cover again to let the vegetables cook. Consider using any of the following as "veggies" (or fruit): bell peppers, snap peas, string beans, baby corn, carrots, eggplant, squash, mango, or pineapple. Final step: Serve with lime wedges and sprigs of basil!

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