I love this recipe because it uses only one cast iron skillet. A friend of mine sent me this delicious simple recipe.
Heat approximately one tablespoon of oil of your choice in a cast iron skillet on medium heat. Meanwhile sprinkle your skin on bone or boneless chicken (about 3 pounds), with salt, paprika, oregano.
When the skillet is hot, place chicken in skillet skin side down and cook for 7 minutes each side until both sides are crispy and browned. Then remove chicken from the skillet and place on a plate. Drain the fat.
Add half a cup of coconut milk, one cup of cherry tomatoes, one-third of a cup of sun-dried tomatoes (drained), and half a cup of fresh basil to the skillet. Bring to a full boil and cook for 3 to 5 minutes.
Add the chicken back into the skillet and return to gentle boil. Cover and cook for 35 minutes until chicken is cooked.
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