Lydia'S Chicken With Coconut Milk Recipe

Name: Lydia'S Chicken With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, sliced; 3 cloves garlic, minced; 2 to 4 jalapeno peppers, sliced; 1/8 to 1/4 c. cilantro, chopped; 5 plum tomatoes, cut into cubes; 2 Tbsp. olive oil; 2 lb. boneless chicken, cubed; 10 oz. coconut milk; 8 oz. chicken stock (bouillon cube); rice

Servings: persons

1 medium onion, sliced
3 cloves garlic, minced
2 to 4 jalapeno peppers, sliced
1/8 to 1/4 c. cilantro, chopped
5 plum tomatoes, cut into cubes
2 Tbsp. olive oil
2 lb. boneless chicken, cubed
10 oz. coconut milk
8 oz. chicken stock (bouillon cube)
rice

1
Saute onion, garlic, jalapeno peppers, cilantro and tomatoes in olive oil over a medium-low heat for 8 to 10 minutes.
2
Add chicken and stir in chicken stock.
3
Simmer gently until chicken is tender (approximately 20 minutes).
4
Remove chicken with a slotted spoon and set aside.
5
Add coconut milk to the pan and heat slowly until consistency is thick.
6
Add chicken; stir and heat throughout (about 10 minutes).
7
Serve with rice.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium onion, sliced, 3 cloves garlic, minced, 2 to 4 jalapeno peppers, sliced, 1/8 to 1/4 c. cilantro, chopped, and more.

Yes, Lydia'S Chicken With Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lydia'S Chicken With Coconut Milk

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