Honduran Chicken in Coconut Milk with Mutton Pepper Sauce
Miss Betty
In Honduran cuisine, you'll find a delicious mixture of Spanish, Caribbean and African culinary influence. Due to the tropical climate and abundance of palm trees, coconuts and coconut milk are a staple in many dishes in the Bay Islands and on the mainland of Honduras. In this traditional recipe, you'll learn how to combine homemade coconut milk with chicken and tasty spices for an authentic and delicious Honduran dish.No Honduran dish is complete without piling on the hot sauce! The mutton pepper is a type of chili native to the Bay Islands of Honduras. In this recipe, you'll also learn how to use the mutton pepper to create the perfect spicy sauce for your chicken in coconut milk.
Grate the coconut meat. If you don't have a large coconut grater, you can use a cheese grater.
In a bowl, add just enough water to cover the meat. Squeeze the shaved coconut to extract the juice. Do this for a few minutes to extract all the juice.
Separate the meat from the milk. Repeat the process again with the same amount of water. When finished, strain the milk through a sieve to get rid of small pieces of coconut.
Chicken in Coconut Milk
Wash chicken thoroughly and soak in lime juice for 5 minutes.
Rinse lime off chicken and season. Set aside.
Put oil in large skillet and heat.
Add sugar to oil and heat until brown.
Put all ingredients (except coconut milk) into skillet until juices cook down.
Add coconut milk and continue cooking uncovered until chicken is fully cooked.
Mutton Pepper Sauce
Put all ingredients into blender and blend together thoroughly.
Let sit for 30 minutes and enjoy!
Keyword Chicken, Coconut Milk, Hot Sauce, Mutton Pepper