Daniella’s Venezuelan 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 Recipe
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
How To Prepare At Home
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.
Make the Dish
Heat up a fry pan over medium heat. Add the oil and when hot, sauté the onion until translucent. Remove from pan and transfer to a blender or food processor.
Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
Add the blender ingredients and bay leaves to the pan, bring to a simmer and cook until the chicken is white inside and the liquid is creamy. (15 to 20 minutes)
Remove the bay leaves and serve with white rice.
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