Chicken Micronesia Food

CHICKEN MICRONESIA

Chicken Micronesia image

This recipe is from the Pacific Islands. Marinating time is not included in the prep or cooking times.

Provided by Lavender Lynn

Categories Chicken Breast

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs chicken, boneless, skinless, breasts or 1 1/2 lbs chicken thighs
1 (20 ounce) can pineapple tidbits
1/4 cup soy sauce
1/2 teaspoon ginger
1/4 cup onion, minced
1/4 cup coconut, grated

Steps:

Drain liquid from canned pineapple into a small mixing bowl.
Add soy sauce and ginger and stir.
Pour the mixture into 8x8 baking dish and place chicken inside.
turning once to coat both sides.
Marinade for at least and hour but as long as overnight.
Sprinkle pineapple, onion and coconut on top of chicken
Place in oven and bake at 350 F for about an hour and a quarter.
Serve on rice.

MICRONESIAN COCONUT CHICKEN CURRY

Micronesian Coconut Chicken Curry image

The combination of curry, coconut milk, ginger, garlic and all the vegetables was both sweet and spicy in the best imaginable way. The country's people are descended from the indigenous people, Melanesians, Filipino and Polynesian ancestors. As such, cuisine in this country reflects Spanish, Malay and Chinese cultures. Posted for ZWT7. Found in http://whatscookinginyourworld.blogspot.com/2011/03/day-111-micronesia-coconut-chicken.html

Provided by Artandkitchen

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken, cut to pieces (I used boneless, skinless chicken thighs)
2 -3 potatoes, quartered
2 -3 carrots, cut into small pieces
1 big red bell pepper, cut into 1x1 cubes
1 big green bell pepper, cut into 1x1 cubes
2 medium onions, chopped
1 garlic clove, minced
1 tablespoon ginger, chopped
2 cups coconut milk (I used light and added a little extra)
2 -3 tablespoons curry powder
1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4 tablespoons cooking oil
salt and pepper

Steps:

In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
Add salt and pepper to taste.
Serve hot with steamed rice.

Nutrition Facts : Calories 1045.5, Fat 55.7, SaturatedFat 29.8, Cholesterol 85, Sodium 167.3, Carbohydrate 112.8, Fiber 7.2, Sugar 83.7, Protein 27.2

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