Chef Don Clark's Coconut Chicken
"I'm not sure who Chef Don Clark is, but I will pass along the credit. The original title to this recipe is 'Chef Don Clark's Coconut Chicken Toston Cup Filling' where you use this recipe as a filling for toston cups which are fried plantain cups made with a plantain press. Served in toston cups, you will have a smashng appetizer! Otherwise, you'll just have a tasty dish!..."
INGREDIENTS
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1 lb chicken (diced)
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1/3 cup red pepper (chopped fine)
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1/3 cup green pepper (chopped fine)
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4 tablespoons garlic (chopped)
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1 jalapeno pepper (chopped fine, remove seeds to reduce heat)
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1/3 cup red onion (chopped fine)
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1/4 cup olive oil
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1/4 cup fresh ginger (grated)
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1 1/2 cups coconut milk
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1/4 cup brown sugar
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1/3 cup chopped pineapple in juice
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kosher salt
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coarse black pepper
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2 teaspoons cornstarch, mixed with
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1/4 cup water
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1 cup toasted coconut (optional)
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