Description
This Coconut Chicken recipe delivers a thick, creamy, and luscious Caribbean-inspired dish full of rich flavors from spices, sautéed vegetables, and coconut milk. Perfectly seasoned and simmered to perfection, it pairs wonderfully with rice, fried green plantains, or avocado for a tropical meal experience.
Ingredients
Scale
Chicken and Seasonings
- 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)
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, to taste for topping)
Instructions
- Cook the chicken: Add the oil to a skillet over medium heat. While the oil is heating up, season the chicken with the paprika, cumin, coriander, achiote (if using), salt, and pepper. Add the chicken to the skillet and cook until golden, about 5-6 minutes. Flip and cook until golden again, about 4-5 minutes. Then remove the chicken from the skillet and set aside for later use.
- Make the coconut sauce: Using the same skillet over medium heat, add an extra splash of oil if needed. Add the minced onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until the vegetables are softened and fragrant, about 2-3 minutes. Add the tomato sauce or ketchup and stir, cooking for about 1 minute. Then add the shredded coconut and sauté until fragrant, about 2-4 minutes. Lower the heat to medium-low, pour in the coconut milk, and stir to combine.
- Simmer the chicken in sauce: Return the cooked chicken to the skillet, ensuring it is coated evenly with the coconut sauce. Add the bay leaves and simmer over low-medium heat until the sauce thickens, approximately 10-15 minutes. Taste and adjust seasoning if needed.
- Serve: Remove from heat and optionally garnish with chopped cilantro. Serve warm alongside rice, fried green plantains (patacones), or avocado for a complete tropical meal.
Notes
- This dish is thick, creamy, and packed with Caribbean flavors thanks to the creamy coconut milk and toasted shredded coconut in the sauce.
- Using achiote oil adds vibrant color and flavor; if used, omit the achiote powder in the spices.
- Serve with rice, fresh avocado, and fried green plantains (patacones) to elevate the meal.
- You can substitute tomato paste for tomato sauce or ketchup, using half the amount if choosing paste.
- Adjust seasoning and spice levels to preference before serving.
- The bay leaves add depth; be sure to remove them before eating.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
