Chicken Rundown
Author: Lyn of The Lovely Pantry
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
- 8 chicken thighs, skinless, boneless, cut into 3-4 pieces
- 1 Red Sweet Pepper (or green) finely chopped
- 1 Can Coconut Milk (I used Low Fat or "light")
- 1 Large Onion, chopped
- 4 Cloves Garlic, chopped
- 2 Escallion
- 1 Small Tomato, chopped
- 2 Tsp Dried Thyme
- Salt & Pepper
- 2 Tsp All Purpose Seasoning
- Extra Virgin Coconut Oil
- In a food processor, blend onion and garlic
- In a medium dutch oven, or heavy pot, add coconut oil. Bring to medium heat.
- Add blended onion and garlic and sauté for 2 minutes until softened
- Add tomato, thyme, sweet pepper, salt and pepper
- After about 2 minutes, add can of coconut milk
- Bring to a boil, then reduce to a simmer for about 25 minutes, allowing the sauce to thicken
- Season the chicken with salt, pepper & all-purpose seasoning
- In a skillet, brown the chicken on both sides until cooked through, about 10-15 minutes
- Drain the oil from the chicken and set aside
- If the coconut milk is of the desired consistency, add chicken
- Add escallion, leaving some of the green for garnish
- Simmer for about 15 minutes
- Stir, then serve over rice
If you wish to use scotch bonnet pepper, use about ¼ pepper, finely chopped. Add with the sweet pepper.
Recipe by Lovely Pantry at https://lovelypantry.com/2012/02/chicken-rundown/
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