Hot Coconut Chicken

Some days don't go as planned.  I had Thai Peanut Chicken on the menu, but after working in the yard all afternoon, I knew that I needed something that would require little effort.  I threw this together, and it turned out great.  Cook rice while the chicken is in the oven.  It would be great with a side of snow peas.

Moist and tender, the chicken is braised in a spicy mix that hints of Asian flavors. No one will guess that it was fast and easy to prepare.

Ingredients

• 8 bone-in chicken thighs
• salt and pepper to taste
• 1 can coconut milk
• 1 large red bell pepper, diced
• 4 scallions, diced
• 4 cloves garlic, minced
• 1 inch piece of fresh ginger, grated
• 1/4 teaspoon red pepper flakes
• 1/4 cup cilantro, chopped

Instructions

1. Salt and pepper the chicken and place in a large bowl.
2. Mix the coconut milk with the bell pepper, scallions, garlic, ginger, pepper flakes, and cilantro.
3. Pour the coconut milk mixture over the chicken. Cover and refrigerate for one hour.
4. Heat oven to 325 degrees. Place the chicken and the marinade in a 9 x 13 baking dish. Cover with foil and bake for one hour, or until the chicken reaches 165 degrees. Uncover chicken and turn the oven up to 375 degrees and cook for 5 minutes.
5. Serve with rice to soak up the wonderful sauce that develops.

Yield: 4 Servings
Prep Time: 0 hrs. 15 mins.

Cook time: 1 hrs. 05 mins.
Total time: 1 hrs. 20 mins.
Tags: chicken