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.
📖 Recipe
Venezuelan Coconut Chicken Recipe
Servings: 2 servings
Ingredients
Instructions
Prep
- 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.
SRD
This sounds mighty tasty. I'm gonna give it a try!
Thanks for posting it.
AGN
This was absolutely amazing! My entire family loved it. Thank you so much for sharing it with us 🙂
Marianne
This recipe is a family favorite. Thanks for sharing