Mushroom Chicken Chop With Coconut Cream

To store leftover Mushroom Chicken Chop with Coconut Cream, allow it to cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When reheating, ensure it is heated thoroughly to an internal temperature of 165°F (74°C).

Mushroom Chicken Chop with Coconut Cream pairs beautifully with steamed jasmine rice or coconut rice to complement the creamy sauce. You can also serve it with sautéed vegetables like bok choy or a fresh salad to balance the richness of the dish.

Yes, you can make this dish dairy-free by substituting the butter with a plant-based alternative, such as coconut oil or vegan butter. Additionally, ensure that the chicken broth you use is also dairy-free to maintain the dish's compatibility with a dairy-free diet.

If you can't find calamansi juice, you can substitute it with a mixture of lime juice and a touch of orange juice to mimic the sour and slightly sweet flavor. Alternatively, lemon juice can also work, but it may alter the flavor profile slightly.

For the best results, sear the chicken thighs skin-side down for about 5-7 minutes until golden brown, then flip and cook for an additional 2-3 minutes. After adding them back to the pan with the sauce, simmer for 5-10 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).