Recipe of the Week - Chicken and Coconut Milk
Canned spinach can be used, along with canned coconut milk. Any cut of chicken may be used as long as it boneless. This is a quick Hawaiian favorite that can look as if you cooked all day.
Makes 6 servings.
- 2 pounds boneless, skinless chicken
- 2 cups of coconut milk
- 1-quart low-sodium chicken broth
- 2 cups steamed spinach
- Salt to taste
Cut chicken into 2-inch pieces, place in a pot and cover with chicken broth. Simmer over low heat for 10 to 15 minutes. Add coconut milk and cook for 30 minutes or until tender. Add the cooked and drained spinach; salt to taste and simmer for 5 minutes.
2 cups canned or frozen spinach may be used in place of 2 cups steamed fresh spinach.