Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken braised in coconut and tomato. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon The result is a rich, stew-like dish, which works nicely served over white rice Season the chicken thighs with salt and pepper. Put a large pan on medium-high heat and add the chicken, skin-side down. Remove the chicken to a plate and drain the excess oil from the pan.
Chicken Braised in Coconut and Tomato is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken Braised in Coconut and Tomato is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have chicken braised in coconut and tomato using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Braised in Coconut and Tomato:
- Get 8 chicken thighs, bone-in and skin-on
- Prepare 2 tsp ground cumin
- Get 2 tsp ground coriander
- Take 1 tsp ground cinnamon
- Get 1/2 tsp hot paprika
- Make ready 1/4 cup tomato paste
- Get 5 cloves garlic, thinly sliced
- Take 1 medium onion, sliced
- Make ready 1/2 cup chicken stock
- Make ready 1 (14 oz) can coconut milk
- Take 1 tsp honey
- Prepare 1 thumb-sized nub ginger, peeled and very thinly sliced
- Prepare 1 handful cilantro, chopped
Pour the coconut sauce over the chicken and place in the oven. Once soften, add in the ginger and garlic and cook another minute. This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce.
Steps to make Chicken Braised in Coconut and Tomato:
- Season the chicken thighs with salt and pepper. Put a large pan on medium-high heat and add the chicken, skin-side down. Fry for about 5 minutes until browned, then flip over and fry 5 minutes on the other side. Remove the chicken to a plate and drain the excess oil from the pan.
- Add the spices to the pan and let them toast for 1 minute. Stir in a small splash of veg oil and continue frying 1 minute. Add the tomato paste, garlic and onion and continue cooking 3 to 4 minutes. Add the chicken stock, coconut milk, honey, a good dash of salt and several grinds of black pepper and reduce the heat to low.
- Lay the chicken pieces back in the pan. Cover (make sure the lid is slightly ajar) and let simmer for 40 minutes. Flip the chicken every few minutes.
- Remove the cover and sprinkle the ginger slices into the pan. Continue simmering for 5 minutes. Sprinkle in the chopped cilantro, then serve the chicken and sauce atop freshly steamed rice.
The chicken becomes super flavorful and tender. I prefer using the instant pot, but either method is great. This braised chicken legs recipe gets rid of as many ingredients and techniques as possible without compromising on flavor. The secret to the simplicity lies in one crucial variable: Time spent in. Add the coconut milk and chicken broth and bring to a simmer.
So that is going to wrap it up for this exceptional food chicken braised in coconut and tomato recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
