 Coconut Chicken Chowder
Makes 4 servings
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Ingredients
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2
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tablespoons vegetable oil, divided
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1
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pound boneless, skinless chicken breasts, cut into bite-size pieces
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1
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large stalk celery, sliced
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1
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red bell pepper, seeded and diced
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1
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large green onion, thinly sliced
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1
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large clove garlic, minced
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1
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(14-ounce) can coconut milk
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1/2
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cup water
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1/4
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cup creamy peanut butter
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2
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teaspoons Original TABASCO® brand Pepper Sauce
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1-1/4
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teaspoons salt
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Chopped fresh cilantro (optional)
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Heat 1 tablespoon oil in 3-quart saucepan over medium-high heat. Add chicken pieces; cook 5 to 10 minutes or until lightly browned on all sides, stirring frequently. Remove chicken to plate with slotted spoon. Add remaining 1 tablespoon oil to saucepan; cook celery and red bell pepper 5 minutes over medium heat. Add green onion and garlic; cook 1 minute.
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Return chicken to saucepan; add coconut milk, water, peanut butter, TABASCO® Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Garnish with cilantro, if desired.
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Note
Coconut milk is readily available in ethnic sections of supermarkets. Be sure to purchase unsweetened coconut milk rather than “cream of coconut,” used mainly for desserts and mixed drinks.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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