Paprika Chicken with Coconut Milk




Rating: 3.65 / 5.00 (23 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:















Instructions:

For the paprika chicken with coconut milk, divide the chicken into pieces and season with salt and pepper.

Rinse the peppers in cold water, rub dry, remove the stalk, seeds and white skin. Cut the peppers into cubes and puree with a little olive oil in a hand blender.

Finely chop the onion and garlic.

Heat clarified butter in a large, deep frying pan and brown the chicken pieces on all sides. Remove and place on a plate.

Sauté onions in the drippings, add garlic and sauté. Remove from heat and very slowly stir in paprika powder. Return the pan to the heat and add the soup, cream and coconut milk. Now add the paprika powder. Put the chicken pieces back in and season with lemon juice, salt and pepper. Simmer on low heat for 30 minutes.

Serve the paprika chicken with coconut milk in deep plates.

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