2
pounds frozen spinach, thawed (see note)
1 tablespoon vegetable oil
1 (2- to 3-pound) fryer chicken, cut up
1 teaspoon salt
1/2 cup water
1 can coconut milk
Squeeze
out the water from the thawed spinach. Wash spinach
and break into large pieces; drain well.
Heat
oil in a large pot. Brown the chicken, tossing often.
Season chicken with the salt and add the 1/2 cup water.
Simmer for 30 minutes.
Add
the spinach, mix into the chicken; cook for 10 minutes.
Add
the coconut milk; simmer for about 3 to 4 minutes,
but do not boil. Arrange the chicken and spinach on
a deep serving dish.
Yields
4 to 6 servings. |
