Chicken in coconut milk and rocoto.
Chicken in coconut milk and rocoto
Ingredients
A rocoto Andean Traditions
A can of Coconut milk Andean Traditions
A teaspoon of garlic paste Andean Traditions
A pinch of pepper Andean Traditions
Four chicken legs
A cup of water
A cup of chopped tomato
1 cup chopped onion
Salt to taste
JP products in this recipe
Preparation
In a bowl, season the chicken with the Andean Traditions garlic paste.
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If you want the hot pepper, leave the veins, if not remove them and with the help of a processor blend the Andean Traditions hot pepper and add to the chicken, add the Andean Traditions pepper and salt.
Sauté the onion and tomato in a pan in a tablespoon of El Conquistador olive oil until golden brown.
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Remove the onion and tomato from the pan and put the chicken, no more oil is needed, until it is golden brown.
After the chicken is golden, add the tomato and onion again and cover to cook the chicken, this on low heat.
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Leave this for 10 minutes, so that the chicken releases all its juices, and add the can of Andean Traditions coconut milk.
Let it boil for 20 minutes over low heat so that the chicken absorbs the delicious flavor of Coconut milk Andean Traditions.
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Serve and enjoy hot.
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