Coconut Pineapple Vodka Cream Chicken
Chicken breasts seared and baked in a sauce of coconut milk, cream, pineapple juice and a splash of vodka. Sweet, tropical and creamy, it is best with plain rice.
Follow the steps below to cook the desired recipe
1. Preheat the oven to 180°C (top and bottom heat).
2. Pat the chicken breasts dry and season with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat and sear the chicken for 3 minutes per side until golden. Transfer to a plate.
3. Take the skillet off the heat and pour in the vodka. Return it to medium heat and simmer for 1 to 2 minutes, scraping up the browned bits, until the strong alcohol smell is gone.
4. Add the coconut milk, cream and pineapple juice, bring to a simmer and cook for 5 minutes, stirring, until slightly reduced. Season with salt and pepper.
5. Return the chicken and any juices to the skillet, or pour everything into a baking dish, and spoon the sauce over the chicken.
6. Bake uncovered for 20 to 25 minutes until the chicken reaches 74°C inside and the sauce is bubbling.
7. Rest for 5 minutes, then serve hot with the sauce spooned over.
600 g boneless chicken breasts
neutral oil, for frying
60 ml vodka
400 ml coconut milk
100 ml cream
150 ml pineapple juice
salt
black pepper
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35
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60
