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стороны. Обжаривайте курицу порциями, чтобы сотейник не был слишком заполнен.
Выложите обжаренную курицу в другую емкость.
Налейте оставшееся растительное масла в сотейник, добавьте лук и перец халапеньо.
Обжарьте их на сильном огне, постоянно перемешивая, до тех пор пока овощи не станут
мягкими и слегка золотистыми, примерно в течение 5 минут.
Добавьте в сотейник куриный бульон, отскребая кусочки продуктов, приставшие ко дну.
Добавьте кокосовое молоко и батат, накройте крышкой. Уменьшите огонь и продолжайте
подогревать соус на медленном огне, под крышкой, в течение 8-10 минут. Положите в
сотейник курицу. Оставьте томиться на медленном огне около 5-8 минут до готовности.
Добавьте зеленый горошек. Подавайте в мисках с рисом басмати.
77


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