Colombian coconut rooster: Coconut milk yields luscious, buttery braised rooster

All coconut milk is just not created equal. Canned coconut milk – each common and lightweight – is made out of finely floor coconut meat that’s recombined with water for a uniform, viscous texture that may simply overwhelm different substances. That’s one motive why in Colombia they make their very own, and we discovered at Milk Street it was loads simpler than it sounds.

In this recipe from our e book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or much less, we use a fast selfmade coconut milk to braise savory rooster thighs.

The milk comes collectively in a blender by combing unsweetened shredded coconut with scorching water. We then pressure the combination, urgent on the solids, to extract a milk that’s lighter in each taste and physique. The course of takes only some minutes and yields a lightweight, flavorful coconut milk that works splendidly.

Colombian cooks use the milk as the bottom of a rough, bright-yellow sauce laced with bouillon powder and a packet of annatto-heavy sazón. We substitute easier-to-find turmeric and soy sauce to duplicate the identical savoriness.

Tomato paste provides depth, and contemporary cherry tomatoes – stirred in with contemporary lime juice – brighten the rooster. The contemporary, buttery taste of the coconut milk enhances quite than overpowers the opposite flavors for a dish with a luscious texture and floral perfume.

We preferred this paired with coconut rice, however plain rice is nice, too.

Colombian coconut braised rooster

Start to complete: 40 minutes

Serves: 4

Ingredients: 

1½ cups unsweetened shredded coconut
2 tablespoons grapeseed or different impartial oil
1 teaspoon floor turmeric
1 medium yellow onion, finely chopped
8 medium garlic cloves, minced
1 tablespoon tomato paste
1½ teaspoons floor allspice
1 tablespoon soy sauce
Kosher salt
2 kilos boneless, skinless rooster thighs, trimmed
1 tablespoon lime juice, plus lime wedges to serve
1 pint cherry or grape tomatoes, quartered

Directions: 

In a blender, mix the coconut and a couple of cups heat water. Let stand till the coconut begins to melt, about 1 minute. Blend on excessive till creamy, 1 to 2 minutes. Strain by a wonderful mesh strainer set over a big measuring cup or medium bowl, urgent on the solids; it’s best to have 1½ cups strained coconut milk. Discard the solids; set the coconut milk apart.

In a big Dutch oven over medium, warmth the oil till shimmering. Stir within the turmeric and prepare dinner till aromatic and the oil has turned yellow, about 30 seconds. Add the onion and garlic and prepare dinner, stirring sometimes, till the onion is softened, about 3 minutes. Stir within the tomato paste and allspice till properly mixed, then stir within the coconut milk, soy sauce and 1 teaspoon salt. Bring to a simmer, nestle the rooster in an excellent layer within the liquid, then cowl and cut back to medium-low. Cook till the rooster is now not pink when minimize, 18 to 22 minutes, flipping the items midway by.

Using tongs, switch the rooster to a bowl. Bring the liquid to a simmer over medium and prepare dinner, stirring regularly, till thickened and diminished by about half, about 12 minutes. Pour in any gathered rooster juices and simmer one other minute. Off warmth, stir within the lime juice and tomatoes. Taste and season with salt, then return the rooster to the pot, turning to coat. Cook till heated by, 2 to three minutes. Transfer to a serving bowl and serve with lime wedges.

Get extra recipes and dinner concepts from The Washington Times meals part.