- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 tablespoons Peanut Oil
- 4 Chicken Thighs
- 4 Chicken Legs
- 2 large Organic Yellow Onion cut in 1/2 wedges
- 4 clove Peeled Garlic thin sliced
- 3 Jalapeno Chile Stem/Slice
- 1 tablespoon Caraway Seeds Ground
- 1 tablespoon Canela (Cinnamon Sticks) Ground to powder
- 28 ounce Coconut Milk
- 2 cups Thai Basil Chopped fresh
- 2 cups Opal Basil Chopped fresh
- Salt and Pepper to taste
Directions
Preheat the oven to 400°F. In a large, nonstick skillet, heat the peanut oil over moderate heat. Add the chicken in batches and brown on all sides. Remove with a slotted spoon and place in a baking dish large enough to accommodate the chicken and the coconut milk in one layer.
Using the same skillet and the oil and chicken fat remaining in it, cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over high heat for 5 minutes, stirring constantly. Remove from the heat and add to the chicken. Pour the coconut milk into the hot skillet and stir, scraping the bottom to remove any browned particles. Add to the onions and chicken and mix well.
Bake, uncovered, for 1 1/2 hours. Remove from the oven, add the basil, and mix gently. Season with salt and pepper, and serve immediately.
