This delicious chicken dish can be made stronger or milder by adjusting the amount of sweet chili dipping sauce.
2 tablespoons neutral oil
2 red onions
1 pk aromasopp
1 box of coconut cream
1 box of coconut milk
4 cloves garlic, finely chopped
2 dl sweet chili dipping sauce
2 tablespoons chicken stock
20 drops of coriander extract (possibly 1 fist fresh, finely chopped)
800 g chicken thighs and or breast
1 red pepper, shredded
1 green pepper, shredded
1 box pineapple divided into pieces
Distribute the oil in a refractory dish and add finely shredded red onion and mushrooms. Put in the oven at 200 degrees, until it gets a little color. Add the chicken.
Sprinkle with paprika and pineapple. Mix coconut cream, coconut milk, garlic, sweet chili dipping sauce, fondant and coriander extract and pour over the chicken. Put in the oven at 180 degrees until the chicken is cooked through, about 1 hour. Serve with rice.