This one looked too yummy, had to share this recipe I founddd…..🙂
5 – 8 pieces of chicken parts or pieces
1 can of coconut cream
1 bottle Red Stripe
1 tablespoon of virgin olive oil
1/2 Sweet Red pepper
1 Green pepper
1 Orange pepper
1/2 teaspoon of grounded Garlic Pepper
4 cloves garlic
1/2 teaspoon of black pepper
1/4 tsp of thyme
1/4 teaspoon of rosemary
1/2 teaspoon lemon juice
1 tablespoon cornstarch
Wash chicken pieces and pat dry. Brown in a skillet with heated oil and season the chicken with garlic pepper. Set aside chicken when browned. Save the garlic pepper, and oil in the pan, but remove most of the chicken fat.
Slice up onions, carrots, onion, garlic, potatoes, 1/4 of the peppers. (Save the rest of the pepper to sautee at the end)
Add small amount of oil to a pot and sautee the veggies for a couple of minutes.
Add chicken, potatoes and the can of coconut cream and 1 bottle of Red Stripe. Add herbs, mix together and bring to a boil. Simmer and cook for 30 minutes.
Remove chicken from pot and place in a casserole dish.
Add veggies and potatoes on top of chicken. Add cornstarch to the sauce in the pot and stir to thicken. Once at desired thickness, pour over chicken and place the casserole dish in the oven for 15 minutes at 350 degrees.
Add the rest of the peppers and herbs. Add the cooked green beans until slightly brown.
Serve chicken with sauce and potatoes. Garnish with lemon slices.
via My Wooden Spoons