Description
This Coconut Chicken recipe is a luscious Caribbean-inspired dish featuring tender chicken cooked in a rich, creamy coconut milk sauce infused with sautéed shredded coconut, aromatic spices, and fresh vegetables. Perfectly paired with rice, fried plantains, or avocado, it brings vibrant tropical flavors to your table in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 and 1/2 tbsp vegetable oil (or achiote oil, skip ground achiote if using achiote oil)
- 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)
Vegetable and Sauce
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (half of a large tomato or a whole medium/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—use half the amount if using 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)
Garnish
- 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 (if using), salt, and pepper. Add the chicken to the skillet, cooking until golden on one side for about 5-6 minutes, then flip and cook the other side for 4-5 minutes. Remove the cooked chicken from the skillet and set aside.
- Prepare 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 the vegetables are 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 the shredded coconut and continue to sauté until fragrant, about 2-4 minutes.
- Simmer with coconut milk and chicken: Lower the heat to medium-low and pour in the coconut milk, stirring to combine. Return the chicken to the skillet, coating it evenly with the sauce. Add the bay leaves and simmer gently for 10-15 minutes until the sauce thickens. Taste and adjust seasoning if needed.
- Serve: Remove the bay leaves. Garnish with chopped cilantro if desired. Serve warm alongside rice, fried green plantains (patacones), or avocado for a complete tropical meal.
Notes
- This dish is thick, creamy, and bursting with tropical Caribbean flavors thanks to the combination of creamy coconut milk and toasted shredded coconut.
- Use achiote oil for a beautiful color and skip achiote powder in the seasoning if using this oil.
- Serve with traditional sides like rice, patacones (fried green plantains), or creamy avocado to enhance the tropical experience.
- You can substitute tomato paste for tomato sauce but remember to use half the quantity as paste is more concentrated.
- Adjust spices and seasoning to your preference, especially salt and pepper, after simmering to balance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
