Description
A rich and flavorful Caribbean-inspired Coconut Chicken recipe featuring tender chicken simmered in a creamy coconut milk sauce with sautéed shredded coconut, aromatic spices, and vegetables. Perfectly paired with rice, fried green plantains, or avocado for a comforting tropical meal.
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)
Vegetable and Sauce Ingredients
- 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, season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Place chicken in the skillet and cook until golden on one side (about 6 minutes), then flip and cook until golden on the other side (about 5 minutes). Remove chicken from skillet and set aside.
- Make the coconut sauce. In the same skillet, add a splash of oil if needed. Sauté minced onion, garlic, and tomato over medium heat. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook until vegetables soften and become fragrant (about 3 minutes). Stir in tomato sauce or ketchup and sauté for another minute.
- Add shredded coconut. Stir in the unsweetened shredded coconut and sauté until fragrant and lightly toasted, about 3 minutes.
- Simmer with coconut milk. Reduce heat to medium-low and pour in the coconut milk. Stir to combine. Return chicken pieces to the skillet and coat evenly with the sauce. Add bay leaves and simmer over low-medium heat until the sauce thickens, about 15 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Serve. Remove bay leaves and sprinkle chopped cilantro on top for garnish. Serve hot alongside rice, fried green plantains (patacones), or avocado. Enjoy your tropical-inspired meal.
Notes
- This dish is thick, creamy, and luscious, making it a Caribbean dream come true.
- Substitute achiote oil for vegetable oil for a deeper flavor and brighter color; if using achiote oil, omit the ground achiote powder in seasoning.
- Use tomato paste instead of tomato sauce or ketchup by halving the amount for a richer sauce.
- Serve with white rice, avocado slices, or fried green plantains (patacones) for an authentic meal experience.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 17 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
