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Banana Coconut Chicken




Source of Recipe


the web


List of Ingredients




1 (3lb) Chicken, cut up
2 Garlic cloves, finely chopped
1 tbsp Soy sauce
1 (15oz) can Cream of Coconut
2 tbsp cider Vinegar
1/3 cup finely chopped Celery w/ leaves
¼ tsp black Pepper
2 tbsp Cornstarch
1 tbsp Rum
4 Bananas, sliced
1 tsp thinly sliced Orange peel

Recipe



Arrange chicken pieces in a 9x13" baking dish. In a small bowl combine
garlic, soy sauce, 3/4 cup cream of coconut, vinegar, celery and pepper.
Mix well. Pour over chicken, cover, and marinate for 2 hours at room
temperature, turning occasionally.
Preheat oven to 350°F. Turn chicken skin side up and bake for 1 hour, or
until tender and browned. Transfer to a platter and keep warm.
Pour drippings from baking pan into a measuring cup; skim off fat. Add
additional coconut cream to make 1 cup. Stir in cornstarch. Pour into a small
saucepan, add rum, bring to a boil, and cook, stirring constantly until
thickened. Add bananas and orange peel. Pour over chicken and serve.

Serves 4.