Coconut Chicken Chowder Recipe

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This recipe for Coconut Chicken Chowder is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Dishes & Casseroles

Ingredients:	Ingredients: 2 T. Vegetable Oil (Divided) 1 lb. Boneless, Skinless Chicken Breasts (Cut in chunks) 1 Large Celery Stalk (Sliced) 1 Red Pepper (Seeded and Diced) 1 Large Green Onion (Thinly Sliced) 1 Large Clove Garlic (Minced) 1 (14 oz) Can Coconut Milk 1/2 C. Water 1/4 C. Creamy Peanut Butter 2 tsp. Tabasco Pepper Sauce 1-1/4 tsp. Salt

Directions:	Directions: Heat 1 T. oil until hot in 3 qt. saucepan over medium high heat. Add chicken. Cook until lightly browned on all sides, 5 to 10 minutes, stirring frequently. With slotted spoon, remove chicken to plate. Heat 1 T. oil in saucepan over medium heat. Add celery and red pepper; cook 5 minutes. Add green onion and garlic; cook 1 minute longer. Return chicken to saucepan. Add coconut milk, water, peanut butter, pepper sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

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Coconut Chicken Chowder Recipe

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Directions: