1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
 Butternut Squash Quibebe with Chicken and Coconut Milk
Br

Preparations

  1. Step 1

    In a large skillet, heat coconut oil until shimmering over high heat. Place chicken in a working surface and season with salt and pepper.

  2. Step 2

    Add chicken to skillet and sear for about one minute, without stirring. Cook for 2 additional minutes, stirring occasionally, until chicken is fully cooked, but still moist inside. Using a skimmer, remove chicken from skillet and set aside.

  3. Step 3

    Reduce heat to medium-high and add onions to the same skillet. Cook until soft and slightly browned, about 3 minutes, stirring occasionally. Add ginger, chili pepper and brown sugar and cook, stirring constantly, for an additional minute.

  4. Step 4

    Reduce heat to medium and add butternut squash and coconut milk. Bring to a low simmer, add cooked seared chicken and cover. Cook, stirring occasionally, until butternut squash is soft, 10 to 13 minutes.

  5. Step 5

    Remove from heat and fold in parsley and scallions. Season with more salt if needed. Serve immediately over a bed of jasmine rice, garnished with more scallions.

  6. Step 6

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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