Chicken and Habaneros Braised in Coconut milk
INGREDIENTS
6 Chicken Thighs
3 habanero peppers- chopped
1 onion- chopped
2 cloves garlic minced
1 can coconut milk
cilantro to garnish
DIRECTIONS
Preheat oven to 350. Salt and pepper chicken liberally, then Brown chicken all sides in a pan that can go into the oven. Cook onions in pan till soft. Add garlic and habanero peppers, cook till fragrant, (1 minute). Add can of coconut milk and enough chicken stock to make the level of liquid up half the chicken. You do not want to cover the chicken with liquid because you want the chicken skin to become crispy. Place pan in oven and cook for 1 hour 15 minutes- or until chicken in super tender. Garnish with cilantro, and serve over rice.
6 Chicken Thighs
3 habanero peppers- chopped
1 onion- chopped
2 cloves garlic minced
1 can coconut milk
cilantro to garnish
DIRECTIONS
Preheat oven to 350. Salt and pepper chicken liberally, then Brown chicken all sides in a pan that can go into the oven. Cook onions in pan till soft. Add garlic and habanero peppers, cook till fragrant, (1 minute). Add can of coconut milk and enough chicken stock to make the level of liquid up half the chicken. You do not want to cover the chicken with liquid because you want the chicken skin to become crispy. Place pan in oven and cook for 1 hour 15 minutes- or until chicken in super tender. Garnish with cilantro, and serve over rice.
