St. Lucia Curried Chicken

• 3 lbs boneless, skinless chicken thighs
• 1 large sweet onion, diced
• 2 green bell peppers, diced
• 4 cloves garlic, minced
• 1 stick butter
• 1 can Coco Lopez or Coco Goya cream of coconut
• 1 15 oz can stewed tomatoes
• 1 15 oz can tomato sauce
• 2 cups all-purpose flour
• 2 Tbsp curry powder
• 1 Tbsp Worcestorshire sauce
• 1 Tbsp Crystal or Red Hot hot sauce
• 2 cups Long Grain white rice

1. Pre-heat oven to 350
2. Trim chicken of any excess fat
3. Combine flour, salt and pepper in a bowl
4. Dredge chicken in the flour mixture
5. Add 1/2 of the butter to a heavy skillet and melt under medium-high heat until butter is clear but not browning
6. Quickly brown both sides of the chicken thighs in the butter, adding another 2 Tbsp butter as needed
7. Remove chicken and place in a large Pyrex or other baking dish
8. Add the final 2 Tbsp of butter to the skillet and remnants from the chicken and flour
9. Cook the peppers and onions until softening, adding the garlic for the final minute of cooking
10. Add all remaining ingredients and cook to a boil, stirring frequently
11. Pour sauce mixture over chicken and bake for 1 hour
12. Cook the rice while the chicken is baking
13. Serve the chicken and sauce over the rice
14. Flavor with hot sauce as desired
15. Enjoy!

chicken thighs, sweet onion, green bell peppers, garlic, butter, lopez, tomatoes, tomato sauce, flour, curry powder, worcestorshire sauce, crystal, white rice

Taken from www.epicurious.com/recipes/member/views/st-lucia-curried-chicken-50052905 (may not work)