Jamaican Chicken in Coconut Milk
The chicken is so tender it falls off the bone and melts in your mouth. With a hint of heat from the red chili and that unique flavor that only saffron can impart, this is special enough for a company dinner but comforting enough for an every day family meal. A 12 inch high sided skillet is recommended.
Servings Prep Time
4Servings 15Minutes
Cook Time
50Minutes-divided
Servings Prep Time
4Servings 15Minutes
Cook Time
50Minutes-divided
Ingredients
Instructions
  1. Heat the Canola oil in a large deep skillet until hot. Add in the chicken thighs and gently fry over medium heat until nicely browned. Turn them over a couple of times while browning. Remove the chicken to a platter and pour off all but 2 tbsp of grease.
  2. Add the onions, garlic and the chili to the skillet and cook over medium low heat until soft but not brown.
  3. Pour the coconut milk into the skillet and sprinkle on the saffron strands, salt and pepper. Stir until combined.
  4. Return the chicken pieces to the skillet and simmer gently for about 45 minutes or until the chicken is cooked through and the juices run clear. Turn the chicken pieces over a couple of times while simmering.
  5. Sprinkle with the dried parsley and serve right from the pan. Perfect with Jamaican Rice and Peas. Pour some of the sauce over the chicken and more over the rice. Also wonderful servesdwith plain white rice.
  6. I hope you enjoy my taste of Jamaican foods. They are not so exotic as you might think, but they have a delightful taste and flavor of their own and we love Jamaican cuisine!
  7. It’s a freezing cold and snowy day here in the mountains of northeast Washington State. I plan on hunkering down today and cooking up a my cousin’s recipe for Gumbo. I hope wherever your journey leads you this day, that it is full of wonderful foods, family and friends. Journey On! Hugs and love from me, Karen, TJG

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