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Be sure to use unsweetened coconut milk for this recipe; it is available at most Asian markets and at many gourmet and specialty foods stores.
- 2 - 2 1/2 pounds meaty chicken pieces (breasts, thighs and drumsticks)
- 2 tablespoons cooking oil
- 1 1/2 cups water
- 1/3 cup cider vinegar
- 2 tablespoons soy sauce
- 3 large cloves garlic, minced
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1 medium green sweet pepper, sliced into thin strips
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup canned unsweetened coconut milk (not cream of coconut)
- Hot cooked rice
- 1/4 cup sliced green onions
If desired, skin chicken. Rinse chicken; pat dry. In a large, heavy skillet brown chicken in hot oil, turning to brown evenly. Drain off fat. To the skillet add 1 1/2 cups water, vinegar, soy sauce, garlic, peppercorns, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, or till chicken is tender, adding the green pepper strips during the last 5 minutes of cooking. Transfer chicken to a serving platter; keep warm.
with a slotted spoon, remove green pepper strips and set aside. Stir together cornstarch and 2 tablespoons water; stir into liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Stir in coconut milk and the green pepper strips. Heat through, but do not boil. Serve chicken and sauce with rice. Sprinkle with green onions.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
415 calories; 28g total fat; 97mg cholesterol; 403mg sodium; 8g carbohydrates; 2g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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