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Vanceem
Chicken with coconut and red pepper
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Ingredients
Directions
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Roast the coconut light brown in a dry, hot frying pan and allow to cool.
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Sprinkle the chicken with salt and pepper.
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Heat the oil and fry the onion, red pepper and garlic for 2-3 minutes. Add the chicken and fry it around light brown.
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Pour the coconut milk and gently simmer for about 20 minutes until the chicken is cooked. Spoon the cooking liquid regularly over the chicken.
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Sprinkle the chicken with the grated coconut.
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Tasty with rice and broccoli.
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Nutrition
490Calories
Sodium0% DV0g
Fat60% DV39g
Protein56% DV28g
Carbs3% DV8g
Fiber0% DV0g
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