Venezuelan Coconut Chicken

What you need

Ingredients

Measured for 4 servings.

• 2 pcs (approx. 360 g)Chicken Breasts
• 240 gOnion
• 5 gGarlic
• 4 pcs (approx. 0.8 g)Bay Leaves
• 1 gBlack Pepper
• 1 gTurmeric
• 1 gCumin
• 1 gSalt
• 12.5 gSugar
• 3 pcs (approx. 360 g)Tomato
• 15 gGinger Paste
• 80 mlOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Venezuelan Coconut Chicken: 2 pcs (approx. 360 g) Chicken Breasts, 240 g Onion, 5 g Garlic, 4 pcs (approx. 0.8 g) Bay Leaves, 1 g Black Pepper, 1 g Turmeric, 1 g Cumin, 1 g Salt, 12.5 g Sugar, 3 pcs (approx. 360 g) Tomato, 15 g Ginger Paste, 80 ml Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Breasts in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 20 minutes. The ingredients should be tender but not falling apart.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Venezuelan Coconut Chicken into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.