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Braised Chicken w/Coconut Milk and Gravy


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  • 2 small chickens cut into pieces
  • fine sea salt
  • ground pepper
  • vegitable oil
  • 1 c. sofrito *
  • 1-1/2 tspn curry powder
  • 1/4 tspn ground cloves
  • 1/4 c. all-purpose flour
  • 1 c. chicken broth
  • 1 can (13 1/2 oz) unsweetened coconut milk
  • *visit for recipe or visit a Latin market.


Servings 6


Step 1

Pat ckn.pieces dry, season generously on all sides w/salt & pepper. Pour enough vegetable oil to cover bottom of large Dutch oven or other heavy pot with lid. Heat over medium-high heat.
Lay as many pieces of chicken into pany as fit without bumping. Cook, turning as necessary, until browned on all sides, about 10 minutes. Remove ckn from pot and repeat with remaining chicken.
Pour off all but 1/4 cup of fat. Add sofrito, curry powder, and cloves and cook until liquid has evaporated and sofrito is sizzling. Lower heat and whisk in flour, then continue whisking until flour absorbs oil. Slowly pour in ckn. broth and coconut milk while continuing to whisk. Season lightsly with salt and pepper and bring sauce to a simmer over medium heat.
Return ckn to pot, cover and cook until ckn is very tender, about 25 minutes. Spoon chicken into warm srving bowl.

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