Description
This Coconut Chicken recipe is a delicious Caribbean-inspired dish featuring tender chicken cooked in a creamy coconut milk sauce infused with toasted shredded coconut, aromatic spices, sautéed vegetables, and a touch of achiote. Perfect served warm 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, skip achiote powder if used)
- 1 lb 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 Ingredients
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1 tomato, minced (half of large or whole medium/small)
- 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 1/2 tbsp tomato paste)
- 1/4 cup unsweetened shredded coconut (25 g)
- 1 can (450 ml) unsweetened canned coconut milk, room temperature
- Salt and pepper (if needed, to taste)
- 2 bay leaves, dried or fresh
- Cilantro, chopped, for topping (optional)
Instructions
- Cook the chicken. Heat oil in a skillet over medium heat. Season chicken with paprika, cumin, coriander, achiote powder (if using), salt, and pepper. Cook chicken until golden on one side for about 5-6 minutes, flip and cook the other side for 4-5 minutes until golden. Remove chicken from skillet and set aside.
- Make the coconut sauce. In the same skillet, add a splash of oil, then sauté minced onion, garlic, and tomato over medium heat. Season with paprika, cumin, coriander, achiote powder (if using), salt, and pepper. Cook until softened and fragrant, about 2-3 minutes. Stir in tomato sauce or ketchup and sauté for 1 minute. Add shredded coconut and continue to sauté for 2-4 minutes until fragrant.
- Add coconut milk and chicken. Reduce heat to medium-low and pour in coconut milk, stirring to combine. Return chicken to skillet, coating it evenly with the sauce. Add bay leaves and let simmer on low-medium heat for 10-15 minutes until the sauce thickens. Taste and adjust seasoning if desired.
- Serve. Remove bay leaves, sprinkle chopped cilantro on top if using, and serve warm with rice, fried green plantains, or avocado.
Notes
- Use achiote oil for an extra depth of flavor and skip the achiote powder for best results.
- To thicken the sauce more, simmer uncovered for longer, stirring occasionally.
- Serve with traditional Caribbean sides like rice, patacones (fried green plantains), or sliced avocado for a complete meal.
- For a spicier version, add chopped chili peppers when sautéing the onions and garlic.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
