Description
This Coconut Chicken recipe is a flavorful Caribbean-inspired dish featuring tender chicken simmered in a rich, creamy coconut milk sauce with shredded coconut, aromatic spices, and sautéed vegetables. Perfectly seasoned and served warm, it pairs beautifully with rice, fried green plantains, or avocado for a tropical meal experience.
Ingredients
Scale
Chicken and Spices
- 1 and 1/2 tbsp vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later)
- 1 lb (450 g) skinless chicken
- 1 tsp ground paprika
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp achiote/annatto powder
- Salt and pepper to taste
Vegetables and Sauce
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (half of a large tomato or a whole medium or small tomato, minced)
- 1/2 tsp ground paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp achiote/annatto powder (optional, skip if using achiote oil)
- Salt and pepper to taste
- 1 tbsp tomato sauce or ketchup (or tomato paste but use half the amount if using tomato paste)
- 1/4 cup (25 g) unsweetened shredded coconut
- 1 can (450 ml) unsweetened canned coconut milk (room temperature)
- Salt and pepper if needed, to taste
- 2 bay leaves (dried or fresh)
- Cilantro (optional, chopped, for topping)
Instructions
- Cook the chicken: Heat the oil in a skillet over medium heat. While heating, season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Add the chicken to the skillet and cook until golden on one side, about 5-6 minutes. Flip and cook the other side until golden, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- Make the coconut sauce: In the same skillet, add a splash of oil and sauté the minced onion, garlic, and tomato over medium heat. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook until softened and fragrant, about 2-3 minutes. Stir in the tomato sauce or ketchup and sauté another minute. Add the shredded coconut and continue sautéing until fragrant, about 2-4 minutes.
- Simmer the sauce with chicken: Lower the heat to medium low and pour in the coconut milk, stirring to combine. Return the chicken to the skillet, coating evenly with the sauce. Add the bay leaves and simmer on low medium heat until the sauce thickens, about 10-15 minutes. Taste and adjust seasoning if needed.
- Serve: Remove bay leaves, garnish with chopped cilantro if desired. Serve warm with rice, fried green plantains (patacones), or avocado.
Notes
- This dish is thick, creamy, and luscious, reminiscent of Caribbean flavors.
- Using achiote oil imparts a vibrant color and flavor; if using it, omit the ground achiote powder from spices.
- Serve alongside rice, avocado, and fried green plantains for a complete tropical meal.
- The sauce thickens as it simmers, so keep an eye to avoid burning.
- Adjust seasoning at the end as per your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
