Coconut Braised Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 bone in skin on Chicken Breast1 tsp Salt1 tsp Pepper, black1 tsp Coconut Oil 1 Medium Onion sliced1 Yellow Peppers large sliced1 Red Pepper large sliced½ Cup Cider Vinegar1/3 Cup Kikkoman Lite Soy Sauce1 Can Goya Coconut Milk, 13.5 oz1 tsp Curry powder5 cloves fresh garlic peeled and smashedCilantro (a handful of leaves2 Packages House Foods Tofu Shirataki Spaghetti Noodles (rinsed well)3 Cups Spinach, fresh
Add salt and pepper to chicken breasts on all sides. In a large dutch oven heat coconut oil until melted over medium high heat. Place breasts in pot skin down. Brown on all sides about 4 minutes per side. Remove and set aside. Put onions and peppers into pan and cook reducing heat to medium until just tender crisp, about 4 minutes, stirring often. Remove and set aside.
Add vinegar, soy sauce, coconut milk, garlic cloves and curry powder to the pan. Stir to combine. Place chicken back in pot. Cook over medium heat at a simmer, partially covered for 50 minutes, turning chicken halfway through.
Remove chicken and place on a foil lined sheet. Broil in the oven until dark golden brown, about 5-7 minutes.
While chicken is broiling increase heat under coconut sauce and return onion and pepper mixture. Add cilantro and noodles. Cook at a high simmer until sauce reduces and thickens slightly. Add the spinach and remove from heat.
Cut chicken breasts in half serving over noodle and spinach mixture.
Serving Size: 6 half breasts
Add vinegar, soy sauce, coconut milk, garlic cloves and curry powder to the pan. Stir to combine. Place chicken back in pot. Cook over medium heat at a simmer, partially covered for 50 minutes, turning chicken halfway through.
Remove chicken and place on a foil lined sheet. Broil in the oven until dark golden brown, about 5-7 minutes.
While chicken is broiling increase heat under coconut sauce and return onion and pepper mixture. Add cilantro and noodles. Cook at a high simmer until sauce reduces and thickens slightly. Add the spinach and remove from heat.
Cut chicken breasts in half serving over noodle and spinach mixture.
Serving Size: 6 half breasts
Nutritional Info Amount Per Serving
- Calories: 147.6
- Total Fat: 6.9 g
- Cholesterol: 27.8 mg
- Sodium: 919.7 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.8 g
- Protein: 12.2 g
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