My ma is Filipino so I grew up eating lumpia, fried rice and coconut chicken but dreamed of eating Wonder bread and ho hos. With age comes wisdom, or at least for me, a more refined food palate, so I’ve tried to recreate my ma’s recipe as wonderfully enough it’s a paleo chicken recipe I can enjoy over and over.
Yes, I have her to consult, but she tends to describe measurements as ” a little bit of water” or ” a pinch of this” and since I live 1000 miles away, I can’t go and watch her so I have to improvise. I’m so glad I stuck with it because I’ve been in coconut chicken heaven ever since I nailed the recipe down last week.
Easy Coconut Chicken
In medium sauce pan over medium/low heat add the coconut oil and diced chicken thighs.
Cook for 2 -3 minutes and then add the apple cider vinegar, water and garlic cloves and cook for 3 minutes.
Add the black pepper and Celtic Sea Salt and cook until the liquid all boils down. This should take roughly 10 minutes.
Stir in the coconut milk and simmer for 5 minutes until your liquid thickens slightly and you have a gravy
Remove from heat and enjoy!
Please note that if you leave the pan on the heat, the gravy will cook away until you have coconut oil.
© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.