Green Chicken with Coconut Green Peppercorn Sauce
Marinate whole skin-on chicken in a coconut green peppercorn sauce, then simmer for tender, flavorful servings. Perfect for special occasions or family dinners.
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Cooking tools:
- Food processor
- Blender
- Spice grinder
- Cast iron skillet
- Saucepan
- Serving platter
- Aluminum foil
- Zip-top bag
- Glass container
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Tongs
- Wooden spoon
- Stove
- Refrigerator
Ingredients
- 1 C roughly chopped Cilantro
- 1 C roughly chopped Parsley
- 1/2 C chopped Green Onions
- 1 Tsp coarsely ground White Peppercorns
- 2 Tsp Kosher Salt
- 2 Tsp Brown Sugar
- 2 Tsp Vegetable Oil
- 3/4 C Coconut Water
- 1 (2 1/2 – 3 lb) whole chicken, cut into 12 pieces, skin-on and bone-in
- 1/2 C Low-Sodium Chicken Stock (homemade is best)
- Optional Garnish: 1/4 C finely sliced Green Onions
- 2 Tbsp Coconut Oil
- 1/3 C finely chopped Shallots
- 2 stalks Lemongrass, tops trimmed, outer tough leaves removed, smashed, and cut into 1 inch lengths
- 2 Tbsp brined, whole Green Peppercorns
- 1/4 C White Rum
- 1 (14 fl oz) Can Coconut Milk
- 2 Tsp Lime Zest
- 1 Tbsp Fresh Lime Juice
- Kosher Salt to taste
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