My husband does not like creamy ingredients very much. However, I just love adding coconut to my food. I just followed this recipe and my husband and kids could not get enough of it. They finished it all up and still kept asking for more. I felt really good that they loved this dish as much as I did!
So that’s why I’ve decided to double the ingredients next time, so that I can store the leftovers and they can have it for breakfast, too. They really adored it!
Ingredients
1/4 cup Argo corn starch
1 Tbsp salt
1 tsp pepper
8 Tyson chicken thighs
3 Tbsp Bertolli olive oil, divided
1 thinly sliced onion
3/4 cup sliced sun-dried tomatoes (not in oil)
1 Tbsp minced garlic
1 tsp McCormick Italian Seasoning
large pinch red pepper flakes
13.5 oz can coconut milk
1 cup College Inn chicken stock or broth
Basil shredded, to top
Instructions
Combine the corn starch, salt, and pepper in a medium sized bowl. Toss the chicken in the mixture until fully coated.
Heat 2 Tbsp of the Olive Oil in a large oven-proof frying pan. Add the chicken, four pieces at a time, and brown on each side. Remove and set aside.
Add the remaining 1 Tbsp of oil to the pan and heat to medium/high. Add the onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
Add coconut milk and chicken stock, bring to a boil.
Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken.
Cover with an oven-safe lid and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
Remove from the oven and top with shredded basil just before serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Adjust the amount of red pepper flakes to your taste.
What can I substitute for coconut milk? It has more cholesterol than lard.