Venezuelan Coconut Chicken

Name: Venezuelan Coconut Chicken
Yield: 3
Cuisine: Venezolana
Ingredients: 0.33 cups Olive oil; 3 Tomato; 2 Onion; 1 clove Garlic; pinches Salt; pinches Black pepper; 1 tablespoon Sugar; 0.5 cups Water; 4 Bay Leaf; 1 can Coconut Milk; pinches Cumin; pinches Turmeric; 2 Chicken Breast; 1 tablespoon Ginger paste

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein34 %43 g
Carbs16 %20 g
Fat51 %29 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	515 kcal	103 kcal
Protein	43 g	8.6 g
Carbs	20 g	4 g
Fat	29 g	5.8 g

One serving is about 501 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Venezuelan

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - Venezuela

Ingredients

79 ml Olive oilOriginal: 0.33 cups
3 Tomato
2 Onion (chopped)
1 clove Garlic (peeled crushed)
pinches Salt
pinches Black pepper
1 tablespoon Sugar
120 ml WaterOriginal: 0.5 cups
4 Bay Leaf
1 can Coconut Milk
pinches Cumin
pinches Turmeric
2 Chicken Breast
1 tablespoon Ginger paste

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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.