Description
A rich and flavorful Coconut Chicken recipe inspired by Caribbean cuisine, featuring tender chicken simmered in a creamy coconut milk sauce with aromatic spices, sautéed coconut, and vegetables. Perfectly paired with rice, avocado, or fried green plantains for a tropical meal experience.
Ingredients
Scale
Chicken and Seasoning
- 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)
Sauté Base
- 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)
Coconut Sauce
- 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)
To Serve
- Cilantro (optional, chopped, to taste, 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 for 5 to 6 minutes until golden, then flip and cook another 4 to 5 minutes until golden on the other side. Remove the chicken from the skillet and set aside.
- Make the coconut sauce base: In the same skillet, add a splash of oil if needed, then add the minced onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote powder (if using), salt, and pepper. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
- Add tomato sauce and shredded coconut: Stir in the tomato sauce or ketchup and sauté for about 1 minute. Add the shredded coconut and continue to sauté for 2 to 4 minutes until fragrant.
- Simmer the sauce with chicken: Reduce heat to medium-low and pour in the coconut milk, stirring to combine. Return the cooked chicken to the skillet, ensuring it is coated evenly with the sauce. Add the bay leaves and simmer gently for 10 to 15 minutes until the sauce thickens and the chicken is tender. Adjust seasoning with salt and pepper if necessary.
- Serve: Remove the bay leaves. Garnish with chopped cilantro if desired and serve warm alongside rice, fried green plantains (patacones), or avocado for a complete tropical meal.
Notes
- The shredded coconut adds a wonderful texture and enhances the coconut flavor in the sauce for a creamy, luscious finish.
- If achiote oil is used, omit the ground achiote/annatto powder to avoid overpowering the dish.
- Tomato paste can be used instead of tomato sauce or ketchup, but use half the amount to avoid excess acidity.
- This dish pairs wonderfully with rice, fried green plantains (patacones), or fresh avocado for an authentic Caribbean experience.
- Adjust the seasoning to your preference, adding more spices or salt as needed during simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
