Pollo al jengibre

Ingredientes

• Chicken thighs: 35 oz. boneless and skinless
• Fresh ginger: 1 oz. peeled and finely chopped
• Garlic cloves: 4. chopped
• Chili powder: 1 tsp
• Fresh cilantro leaves: 1 oz. chopped
• Fresh lime juice: 1 tbsp
• Sunflower oil: 2 tbsp
• Onions: 2
• Coconut milk: 14 oz
• Chicken stock cube: 1

Preparación

1. 1

   Cut each chicken thigh into 3 chunks and transfer to a large bowl with the finely chopped fresh ginger,chopped garlic cloves,chili powder,half of the fresh cilantro leaves,lime juice,and 1 tbsp sunflower oil. Stir to coat the chicken fully then let it marinate in the fridge for at least 30 minutes.

2. 2

   Quarter the onions,then finely chop. Heat the remaining 1 tbsp sunflower oil in a large skillet over medium heat. Add the finely chopped onions and fry for 7 minutes,until softened.

3. 3

   Add the chicken mixture and cook over high heat,until the chicken starts to brown. Pour in the coconut milk,add the stock,cover,and let simmer for 20 minutes. Once the chicken is tender,stir in the remaining fresh cilantro leaves. Serve warm from the pan with a side of rice.