Recipe: Perfect Chicken in Coconut Water

Chicken in Coconut Water. The Best Chicken Coconut Water Recipes on Yummly Tropical Smoothie (pineapple, Papaya, Coconut, Lime Smoothie), Lime Avocado Banana Kale Smoothie, Chilled Papaya And Watermelon Soup With Lemon Coriander Cream Braised Chicken in Coconut Water This classic Indonesian dish is beautifully versatile. It all starts with a pot of fresh Taste Nirvana coconut water, which is used to braise chicken legs (or chicken breast if you're looking for a healthier option) until the meat is fall-off-the-bone juicy.

It is also served in coconut shell with the coconut meat still n the shell. To cook steamed chicken in coconut water; Heat cooking oil and saute onions in oil until transparent. The rich aroma of this Thai chicken coconut curry recipe simmering on the stove will make your mouth water! You can cook Chicken in Coconut Water using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken in Coconut Water

1. It's 10 pcs of chicken (with bones), small cuts.
2. You need 5 tsp of minced garlic.
3. You need 5 tsp of minced shallot.
4. It's 600 ml of coconut water + 200 ml water.
5. It's 4-5 tbsp of brown sugar (to taste).
6. It's 4-5 tbsp of sweet soy sauce (to taste).
7. It's 1 of bay leaf.
8. You need 1 slice of galangal (optional).
9. You need 1 tsp of chicken powder.
10. Prepare 1/2 tsp of salt (to taste).
11. You need 2 tbsp of coconut oil.
12. You need of Serving.
13. It's 1 cup of steamed white rice.
14. Prepare of Fried tofu.
15. Prepare of Rice crackers.

Tender bite-sized chunks of chicken, an aromatic red curry sauce, and just enough spinach to feel healthy make this an all in one dish that you are going to adore! Add coconut milk and water and bring to a simmer. Stir in lime juice and garnish with mint and. Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade.

Chicken in Coconut Water instructions

1. Rinse the chicken, set aside..
2. Put the oil in a pan with medium heat, add garlic and shallots. Stir for a few seconds. Add chicken. Stir fry until the chicken is no longer pink..
3. Pour the coconut water mix, add brown sugar, sweet soy sauce, bay leaf and galangal. Add salt and chicken powder. Stir to half boiled..
4. Cover the pan and simmer in low heat until the liquid is absorbed..
5. Uncover the pan. Let it cool, drain and place the chicken on sealed boxes. You can put it on the fridge for up to one week..
6. To serve: reheat the chicken, 2 pcs each time, with medium heat on an oiled pan. Serve warm with steamed white rice, fried tofu, and rice crackers..

Reserve the rest of the coconut milk. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. Coconut is a fabulous addition to the chickens diet. I have included it in my chickens diet for the last five years.