Chicken (2Lb)
Marinade
Tb Shallots (Chopped)
Ts Chinese 5 Spice
5 Garlic Cloves (Crushed)
Pinch Salt
Ts Chili (Crushed)
Ts Oil
Ts Italian Spice
Ts Paprika
Sauce
5 Tb Shallots (Chopped)
1/2 Cup Coconut (Shredded)
2 Tb Peanut Butter
1.5 Tb Chili (Crushed)
1 Red Bell Pepper (Sliced into 1 inch slivers)
1 Tb Paprika
Ts Tobasco
1/4 Cup Chicken Stock
5 Cloves Garlic (Crushed)
1/2 Ts Lemon Juice
2 Tb Oil for cooking
Directions
Combine the chicken with the marinade. Place the spiced chicken in the refrigerator and allow it to rest for up to 24 hours. A note on the chicken: you can use any cut, but I used half thigh and half leg meat.
Next, sautee the red bell pepper until it is soft. Then, place it off to the side.
In a mixing bowl, combine all of the ingredients for the sauce and stir until the sauce is smooth and consistent. Again, place this off to the side.
You now have the red bell pepper and the sauce placed off to the side.
In a large, deep frying pan heat approximately 2 Tb of cooking oil to cook your chicken. Add the chicken pieces one at a time and brown the chicken on medium high heat. Cook the chicken until it is brown on each side. After it has browned (but not necessarily cooked through), add the sauce to the pan. Reduce the heat and allow the chicken to cook in the sauce for approximately 30 minutes. Just before cooking comes to an end, you can add the red bell peppers.
Because the sauce is a bit thick, you need to make sure that you stir occasionally. Also, make sure that the sauce does not render down too far while it cooks with the chicken.
After the the chicken and sauce cook together for 30 minutes, you are ready to eat.
