Description
A delicious coconut chicken dish flavored with spices and served with rice or avocado.
Ingredients
Scale
- 1 and 1/2 tbsp vegetable oil (or achiote oil; if using achiote oil, skip the ground achiote later)
- 1 lb skinless chicken
- 1 tsp ground paprika
- 1 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 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; if using tomato paste, use half the amount)
- 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, for topping)
Instructions
- 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 the chicken in the skillet and cook until golden brown, about 5-6 minutes on one side. Flip and cook for another 4-5 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add a splash of oil over medium heat. Add minced onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sauté until the mixture is softened and fragrant, about 2-3 minutes.
- Stir in tomato sauce or ketchup and sauté for about 1 minute. Add shredded coconut and continue sautéing until fragrant, about 2-4 minutes. Reduce heat to medium-low and pour in the coconut milk, stirring to combine.
- Return the cooked chicken to the skillet, coating it well with the coconut sauce. Add the bay leaves, then simmer over low-medium heat until the sauce thickens, about 10-15 minutes. Taste and adjust salt, pepper, or spices as needed.
- Remove from heat. Optionally sprinkle chopped cilantro on top. Serve the coconut chicken warm alongside rice, patacones (fried green plantain), or avocado.
Notes
- Adjust the seasoning according to your taste preferences.
- Cilantro can be omitted if not preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 25g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg