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Caracas Chicken     HT   MC  Venezuela  70mins

Serves 4     Hot Poultry Main Course Dairy free Eggless Venezuela Sth America South American

90ml/3fl.oz. Olive Oil
2 Onions, cut into eighths
3 Large Tomatoes, chopped
1 Garlic Clove, crushed
A pinch of Chilli Pepper
¼ teasp Ground Turmeric
¼ teasp Ground Cumin
1 tbsp of Sugar
1 tbsp of Ginger Paste
420ml/14fl.oz. Coconut Milk
120ml/4fl.oz. Water

4 Chicken Breasts, cut into bite size pieces

4 Bay Leaves



1. Heat the oil in a large saucepan, add the onion and sauté gently until soft and transparent.

2. Transfer the onions to a food processor together with the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water and blend until smooth.

3. Add the chicken to the frying pan toss to coat then add the tomato mixture,  bay leaves and salt, mix well, partially cover and cook for 45 to 50 minutes, stirring from time to time.  Remove the bay leaves before serving.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Venezuelan Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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