Belizean Chicken in Grace Coconut Sauce
Ingredients
- 1 Tsp Ground Cumin
- 1 Tsp Encona Sweet Chilli Sauce
- 1 Tsp Ground Turmeric
- 1 Tsp Ground Coriander
- 4 Boneless Chicken Breast Halves Quality Poultry
- Malher Chicken Consome To Taste
- 2 Tbsp Kent Boringer Olive Oil
- 1 Onion Chopped
- 1 Tbsp Fresh Ginger Minced
- 1 Jalapeno Pepper Seeded And Chopped
- 2 Cloves Garlic Minced
- 1 Tomato Chopped
- ½ Can Grace Coconut Milk Liquid
- 1 Fresh Basil Bunch Chopped
Instructions
- Clean Chicken And Wash With Grace Vinegar.
- In A Medium Bowl, Mix The Cumin, Encona Sweet Chilli Sauce, Turmeric, And Coriander. In A Separate Bowl, Place The Chicken, Add Malher Consome, And Rub On All Sides With The Spice Mixture.
- Heat 1 Tbsp Kent Boringer Olive Oil In A Skillet Over Medium Heat.
- Place The Chicken In The Skillet.
- Cook 10-15 Minutes On Each Side, Until No Longer Pink And Juices Run Clear.
- Remove From Heat And Set Aside In A Bowl.
- Heat The Remaining Kent Boringer Olive Oil In The Skillet.
- Cook And Stir The Onion, Ginger And Garlic 5 Minutes, Or Until Tender.
- Mix In The Tomatoes And Continue Cooking 5-8 Minutes.
- Stir In The Grace Coconut Milk Liquid.
- Add The Chicken And Basil. Let Simmer For 5 Minutes.
Serve With Grace Coconut Rice.
