Chicken braises in spiced coconut milk. Serve with rice.
1. Mix spices and vinegar still smooth.
2. Rinse chicken, pat dry. Rub spice mixture all over chicken.
3. Heat oil in non stick pan; when hot add chicken. Brown on both sides, 4-5 min. Transfer to rimmed plate.
4. Add onion, garlic, ginger to pan; stir often till onion is lightly browned, 2-3 min. Add coconut milk and salt; stir till mixture boils.
5. Add chicken and juices, reduce heat and simmer uncovered turning pieces once, till no longer pink in center of thickest part, 10-12 min. Transfer to clean rimmed plate.
6. Turn heat to high and boil sauce till reduced to 1 1/2 cups about 4 minutes. Spoon evenly over chicken. Add salt to taste and garnish with bell pepper rings.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 32 | ||
Calories from Fat: 14 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 79.5mg | 2 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.4g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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