Venezuelan Coconut Chicken

This recipe comes from a friend of ours in Park City, Utah. Daniela is from Venezuela and an excellent cook. She and her husband David served us this dish at their house one night and I had to have the recipe. It is delicious and couldn't be simpler.

If you like this recipe, you may want to check out her Mexican Chilaquiles recipe.

Venezuelan Coconut Chicken
Serves 4
Cooking Techniques: Saute and Simmer

• 2 whole chicken breasts, cut bite size
• 2 onions, peeled and cut into eighths
• 1 clove of garlic, minced
• 4 bay leaves
• black pepper or chili powder
• 1 pinch of turmeric
• 1 pinch of cumin
• 1 pinch of salt
• 1 tablespoon of sugar
• 3 roma tomatoes
• 1 tablespoon of ginger paste
• 1/3 cup olive oil
• 1 can of coconut milk
• 1/2 cup of water

Cut the chicken up into bite size pieces.
Peel and cut the onions, mince the garlic.
Assemble the rest of the ingredients and you are ready to start cooking.

1. Sauté the onion in oil until translucent.
2. Put onion into blender and add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
3. Put the chicken in the sauté pan, add the blender ingredients and bay leaves. Cook until the chicken is white inside and the liquid is creamy. (45 minutes to an hour)
4. Remove the bay leaves and serve with white rice.
   

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