---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CHICKEN IN COCONUT MILK
  Categories: Poultry
       Yield: 6 servings
  
       3 lb Chicken fryer, cut into
       1 x  Portion-sized pieces
       1 ea Garlic clove, minced
       2 c  Coconut milk
       1 ea Sprig fresh parsley
       1 ts Dried thyme
       1 x  Or 1 sprig fresh
     1/4 c  Coconut oil
       1 ea Onion, finely chopped
     1/4 lb Mushrooms, sliced
       1 x  Salt and pepper
       1 ea Small fresh hot pepper
  
     Towel dry the chicken.  In a large, heavy skillet,
   heat the oil. Add chicken pieces and fry until lightly
   browned.  Remove from the skillet a aside.  in the
   same skillet, saute the onion, garlic, and mushrooms
   for 3 minutes.  Return the chicken to the skillet and
   add the coconut milk a and pepper to taste.  Tie the
   parsley, hot pepper, and thyme in a cheese pouch to
   form a bouquet garni, and add to the skillet.  Cover
   and simmer the chicken is tender, about 1 1/4 hours.
   Remove the bouquet garni and the chicken with rice. My
   own notes:  Just tried this recipe out making a few
   additions. When the browned chicken back into the
   skillet with the coconut milk, etc., I added 3 riped
   plantains, sliced, a few Caribbean root vegetables
   (e.g. y diced small, a little brown sugar, 2 packets
   of Sazon spice mix, curry p and 2 or 3 tablespoons of
   rum.  The plantains pretty much melted into th but the
   root vegetables held their shape. All in all the sauce
   was swee which I wanted it to be) and delicious over
   the rice.
  
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