Spicy Tomato Coconut Chicken

Ingredients

for 4 servings

3 lb chicken, quartered (1 ½ kg)
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger
3 jalapeñoes, deseeded and diced
1 onion, chopped
1 ¼ cups tomato puree (280 g)
1 cup coconut milk, unsweetened (240 mL)
1 cup chicken stock (240 mL)
fresh cilantro, or parsley, for garnish, chopped

Preparation

Salt and pepper chicken.
In a large pot, brown chicken in olive oil. Remove chicken and set aside.
In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
Pour in the tomato puree, unsweetened coconut milk and chicken broth.
Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
Serve with rice. Garnish with cilantro or parsley.
Enjoy!


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