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Coconut Chicken

Coconut Chicken

This Coconut Chicken recipe is a Caribbean dream, featuring flavorful chicken in a creamy coconut milk sauce.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Latin American
Servings 4 people
Calories 360 kcal

Equipment

  • skillet

Ingredients
  

For The Chicken

  • 1.5 tablespoon vegetable oil or achiote oil
  • 1 lb skinless chicken
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon achiote/annatto powder optional
  • Salt and pepper to taste

For The Coconut Sauce

  • 1 medium yellow onion minced
  • 3 cloves garlic minced
  • 1 tomato tomato minced
  • 0.5 teaspoon ground paprika
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon achiote/annatto powder optional
  • Salt and pepper to taste
  • 1 tablespoon tomato sauce or ketchup or tomato paste, use half amount if using tomato paste
  • 0.25 cup unsweetened shredded coconut
  • 1 can unsweetened canned coconut milk (room temperature)
  • Salt and pepper if needed, to taste
  • 2 bay leaves dried or fresh
  • Cilantro optional, chopped, to taste, for topping

Instructions
 

Cooking Instructions

  • Add the oil to a skillet over medium heat. Season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook the chicken until golden (about 5-6 minutes), flip and cook until golden again (about 4-5 minutes), then remove from the skillet and set aside.
  • In the same skillet over medium heat, add an extra splash of oil, onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until softened and fragrant (about 2-3 minutes).
  • Add the tomato sauce or ketchup, stir, and sauté (about 1 minute). Add the shredded coconut, stir, and sauté until fragrant (about 2-4 minutes). Lower the heat to medium low, pour in the coconut milk and mix. Return the chicken, making sure it's evenly coated with the sauce. Add bay leaves, and simmer over low medium heat until the sauce thickens (about 10-15 minutes). Taste and adjust spices if desired.
  • Add chopped cilantro on top and serve along with rice, patacones (fried green plantain), or avocado. Enjoy warm.

Notes

Best eaten fresh, but chicken can be cooked ahead of time and stored. Store covered in an airtight container for up to 2-3 days and reheat with a dash of coconut milk, cream, or water if needed.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 15gProtein: 25gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 2mg
Keyword Caribbean, chicken recipe, Coconut Chicken, Creamy Sauce, Spicy Chicken
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