Friday, June 21, 2013

Chicken Stew in Coconut Milk

Copyright 2013 LtDan'sKitchen blogs
Another spicy dish I cooked just the other night is a chicken stew with Thai basil leaves. I had an abundance of basil leaves so I made sure that cooking them in a stew made with coconut milk is not a too far-off idea. Turns out it was actually a good pairing. The creaminess of the coconut milk was the perfect vehicle for the aromatic scent of the fresh basil leaves. The only complaint I got was due to my laziness when I cut the chicken pieces like I was feeding a giant. In the same vein, I also cut the chayotes into large pieces to match the generous cuts of chicken. Very simple but delicious and most importantly, very east to prepare, the inspiration was again taken from the Panlasang Pinoy blog. As you might notice, we had a theme dinner the other night and the common thread was the use of coconut milk in the main dishes. I was not sure how well we can handle the spiciness of the combination of chili and coconut milk so I made sure there was a mild enough dish that will be at least palatable to those who have the least tolerance for heat in their food. 

Chicken Stew in Coconut Milk - Adapted*

2 - 3 lbs chicken pieces
2 chayotes, peeled, cored and sliced
4 garlic cloves, minded
1 inch ginger, peeled and minced
1 large onion, diced
3 cups fresh coconut milk
1/2 cup Thai basil leaves
4 tbsp vegetable oil
salt and pepper
1 tbsp fish sauce

1. In a large pan, heat the oil over medium high heat. Add the garlic, ginger 
    and onions and saute until softened. Season with salt and pepper. 

2. Add the chicken pieces and season with salt. Cook until slightly browned 
    on all sides. 

3. Add the coconut milk and bring to a boil. Once boiling, decrease the heat 
    to low and simmer covered for about 30 minutes. 

4. Add the fish sauce and chayotes and cook covered until the chayotes are 
    tender but still crispy. 

5. Check for flavor and adjust accordingly with salt and pepper. Add the basil 
    leaves and mix just until wilted. Serve hot. 

*Panlasang Pinoy: Ginataang Manok.

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