Caribbean Chicken

[private]Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 1 hour
Servings: 4
Recommended Beverage: Rum punch

Description:

A slow braised chicken dish with sweet potatoes, green bell peppers, coconut milk and a spiced crust. Flavorful cilantro-scented broth turns into a rich sauce. Serve with seasonal vegetables and you have a great meal.

Ingredients:

4 legs and thighs chicken skin on
1/2 cup flour
2 tbs cumin
2 tbs rubbed sage
to taste salt and pepper to taste
1 cup organic green pepper diced
1 cup onion diced
1 cup organic sweet potato 1 inch cubes
1 cup organic coconut milk
2 cups organic chicken broth
1 bunch fresh cilantro chopped
4 tbs pure olive oil

Directions:

1. Add spices, salt and pepper to flour then dredge chicken parts in flour. Heat dutch oven over medium high heat, add oil. Saute chicken in heavy dutch oven until well-browned, roughly 10 minutes.
2. Add diced onion and bell pepper, season with a bit more salt and pepper, saute for additional 5 minutes.
3. Add chicken broth, coconut milk, potatoes and cilantro and cook covered for 30 minutes.
4. Remove chicken and thicken sauce with slurry as per video (equal parts cold water & cornstarch, mix well to make slurry), then add to hot sauce stirring to combine.
5. When thick enough, pour over chicken, garnish with cilantro, and enjoy![/private]