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Coconut Chicken Chowder Recipe

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This recipe for Coconut Chicken Chowder, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Graff
Added: Sunday, September 20, 2009


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

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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