Description
This Coconut Chicken recipe is a luscious and creamy Caribbean-inspired dish featuring tender skinless chicken simmered in a fragrant coconut milk sauce with sautéed coconut, aromatic spices, and fresh vegetables. Perfectly paired with rice, avocado, and fried green plantains, this flavorful main course transports your taste buds to the tropics with every bite.
Ingredients
For The Chicken
- 1 and 1/2 tbsp vegetable oil (or achiote oil; if using achiote oil, skip ground achiote powder)
- 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 (optional but recommended)
- Salt and pepper (to taste)
For The Coconut Sauce
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1 tomato (half of a large or a whole medium/small), 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 1/2 tbsp 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, chopped (optional, for topping)
Instructions
- Cook the chicken: Heat the oil in a skillet over medium heat. Season the chicken with paprika, cumin, coriander, achiote powder (if using), salt, and pepper. Add the chicken to the skillet and cook until golden, about 5-6 minutes. Flip and cook the other side until golden, about 4-5 minutes. Remove chicken from the skillet and set aside.
- Make the coconut sauce: In the same skillet over medium heat, add an extra splash of oil if needed. Add minced 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 tomato and coconut: Stir in the tomato sauce or ketchup and sauté for about 1 minute. Add shredded coconut and continue to sauté until fragrant, approximately 2-4 minutes. Reduce heat to medium-low, pour in the coconut milk, and stir to combine.
- Simmer chicken in sauce: Return the chicken pieces to the skillet, ensuring they are evenly coated with the sauce. Add bay leaves and simmer on low-medium heat until the sauce thickens, about 10-15 minutes. Taste and adjust seasoning if necessary.
- Serve: Garnish with chopped cilantro if desired. Serve warm alongside rice, fried green plantains (patacones), or sliced avocado for a delicious tropical meal.
Notes
- Make-Ahead Instructions: For best results, enjoy this dish freshly made to keep the sauce creamy and warm. You can cook the chicken (step 1) ahead of time and store it covered in the refrigerator overnight. Before proceeding with the sauce (step 2), allow the chicken to come to room temperature.
- Storing Instructions: Store leftovers covered or in an airtight container in the refrigerator for 2-3 days. Reheat gently over medium-low heat, adding a splash of coconut milk, cream, milk, or water at room temperature to loosen the sauce and prevent curdling.
