Salsa cremosa de pollo al coco

Ingredientes

• 3 pounds chicken thighs (bone-in, skin-on)
• 2 teaspoons paprika
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper (to taste)
• 4 tablespoons coconut oil (or any other oil of choice)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon ginger (grated )
• 3 sprigs thyme
• 2 tomatoes (chopped)
• 1 teaspoon Smoked Paprika
• 1 teaspoon curry powder
• salt and pepper (to taste)
• 1 1/2 cups coconut milk
• 1 cup chicken stock
• 2 habanero
• 1 bay leaf
• 1/2 cup green and red bell peppers (diced - optional)
• 1 tablespoon fresh cilantro (or parsley chopped [for garnish])

Preparación

1. 1

   Pat the chicken dry with paper towels and season with paprika, curry powder, garlic powder, onion powder, salt, and pepper.

2. 2

   Add some oil to a preheated pan and brown the chicken on medium-low heat. Allow about 7 to 10 minutes on each side. Remove from heat and set aside.

3. 3

   In the same pan (add 1 tablespoon of oil if needed), add the diced onion, and cook until it becomes translucent. About 3 minutes.

4. 4

   Stir in the garlic, grated ginger, and thyme sprigs and leave to cook for about 30 seconds.

5. 5

   Add the tomatoes and let them cook over medium heat until they become softened—about 5 minutes.

6. 6

   Add the curry powder, paprika, salt, and pepper. Stir and cook for about a minute or until the spices activate and become fragrant.

7. 7

   Stir in the coconut milk, chicken stock, habanero peppers (whole), and bay leaf. Then return the chicken back into the pan.

8. 8

   Let it come to a rapid boil on high heat. Then, reduce the heat to medium and allow it to simmer for about 20 to 30 minutes.

9. 9

   Throw in some diced bell peppers (optional) and garnish with parsley. (Don't forget to bay leaf, habanero peppers, and thyme sticks)

10. 10

    Serve over a bowl of white rice or rice and peas, garnish with parsley or cilantro, and enjoy.