Indian

Coconut Braised Chicken is for Dinner.

Coconut Braised Chicken takes 5 minutes to prepare.

Coconut Braised Chicken takes 50 minutes to cook.

Coconut Braised Chicken makes 6 servings.

The ingredients for Coconut Braised Chicken are:

3 bone in skin on Chicken Breast
1 tsp Salt
1 tsp Pepper, black
1 tsp Coconut Oil
1 Medium Onion sliced
1 Yellow Peppers large sliced
1 Red Pepper large sliced
? Cup Cider Vinegar
1/3 Cup Kikkoman Lite Soy Sauce
1 Can Goya Coconut Milk, 13.5 oz
1 tsp Curry powder
5 cloves fresh garlic peeled and smashed
Cilantro (a handful of leaves
2 Packages House Foods Tofu Shirataki Spaghetti Noodles (rinsed well)
3 Cups Spinach, fresh

Here is how you make Coconut Braised Chicken:

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

The nutritional information for Coconut Braised Chicken is:

• Servings Per Recipe: 6
• 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

Coconut Braised Chicken is Indian cuisine.