This has wonderful flavor and a juicy texture. It's so simple, just braise in liquid and broil. Don’t be weary of these bold flavors, they actually mellow while cooking and create a nice caramelized chicken with lots of pan juices. Serve with brown or white rice to soak up all those seasonings.
Ingredients
Servings 6
- 1 can 14 ounce coconut milk
- ½ cup soy sauce I use low sodium
- ½ cup white vinegar
- 6 bay leaves
- 1 teaspoon curry powder
- ¼ teaspoon crushed red pepper
- 1 head of garlic top sliced off horizontally
- 3 lbs. Chicken pieces bone-in, skin-on
- 2 teaspoons honey
- Salt and pepper to taste
Nutritional Facts
Nutrition Facts
Easy Savory Braised Chicken
Amount per Serving
Calories
511
% Daily Value*
Fat
36
g
55
%
Saturated Fat
10
g
63
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
15
g
Cholesterol
211
mg
70
%
Sodium
1273
mg
55
%
Potassium
512
mg
15
%
Carbohydrates
4
g
1
%
Fiber
0.3
g
1
%
Sugar
2
g
2
%
Protein
39
g
78
%
Vitamin A
243
IU
5
%
Vitamin C
1
mg
1
%
Calcium
29
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large Dutch oven, whisk coconut milk, soy sauce, vinegar, bay leaves, curry powder, red pepper, and garlic. Nestle chicken in liquid, turning to coat. Bring mixture to a boil over medium high heat. Lower heat to simmer, cover and cook for 1 hour.
- Preheat broiler.
- Remove chicken from liquid and place on a sheet pan. Drizzle with honey and a little kosher salt and pepper. Broil for about 5 minutes, or until lightly browned on top. While chicken is broiling, bring cooking liquid back to a boil in the Dutch oven, and boil down to reduce the sauce a little.
- Serve chicken warm with pan juices.
I suggest leaving out the soy sauce as it is too much sodium and the honey as it is too much sugar. Let's go forward with healthy recipes please.