Coconut Chicken
Thick, creamy, and luscious. This Coconut Chicken Recipeis a total Caribbean dream. Packed with flavor thanks to the creamy coconut milk sauce with sautéed coconut, veggies, and spices.Serve with rice, avocado, and fried green plantains if you're feeling fancy. This chicken will make you feel like you're living your best life in the tropics.
Ingredients
For The Chicken
- 1 and 1/2 tablespoon vegetable oil (or achiote oil, if using achiote oil skip the ground achiote later)
- 1 lb (450 g) skinless chicken
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon achiote/annatto powder (optional but recommended, you can find it here on Amazon, skip this if using achiote oil)
- Salt and pepper (to taste)
For The Coconut 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 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon achiote/annatto powder (optional, skip this if using achiote oil)
- Salt and pepper (to taste)
- 1 tablespoon 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 from the skillet and set aside (you'll add it back in later).
- Make the coconut sauce. In the same skillet over medium heat, add and extra splash of oil, onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper and keep sautéing until softened and fragrant (about 2-3 minutes). Add the tomato sauce or ketchup, stir, and sauté (about 1 minute). Add the shredded coconut, stir, and sauté until fragrant (about 2-4 minutes). Lower the heat to medium low, pour in the coconut milk and mix. Then, add the chicken back in making sure it's evenly coated with the sauce. Finally, add the bay leaves, and simmer over low medium heat until the sauce has thickened (about 10-15 minutes). Taste and adjust spices or seasoning if desired.
- Serve. Add some chopped cilantro on top and serve along with rice, patacones (fried green plantain), or avocado. Enjoy warm.
Notes
Make-Ahead Instructions: this chicken is best eaten as it's made as you want the sauce to be nice and creamy and warm so I don't recommend making it ahead of time but you can cook the chicken ahead of time (step 1) and then store it covered or in an air-tight container in the refrigerator overnight. The next day, take it out of the refrigerator and allow it to come down to room temperature, when ready to cook follow step 2.
Storing Instructions: store covered or in an air-tight container in the refrigerator for up to 2-3 days. Reheat over medium-low heat with a dash of coconut milk, cream, milk, or water to loosen up the sauce. Make sure that whatever you're using to loosen up the sauce matches the temperature of the sauce or it may curdle.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 450kcalCarbohydrates: 13gProtein: 16gFat: 39gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 59mgSodium: 104mgPotassium: 650mgFiber: 5gSugar: 6gVitamin A: 674IUVitamin C: 11mgCalcium: 50mgIron: 3mg
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