Description
A delightful dish featuring juicy chicken smothered in a creamy coconut sauce, perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 tbsp vegetable oil (or 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)
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (minced)
- 1 tbsp tomato sauce or ketchup
- 1/4 cup (25 g) unsweetened shredded coconut
- 1 can (450 ml) unsweetened canned coconut milk
- 2 bay leaves (dried or fresh)
- Cilantro (optional, chopped, for topping)
Instructions
- In a skillet over medium heat, add oil and season the chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook the chicken until golden on both sides (about 9-11 minutes total) and set aside.
- In the same skillet, add more oil, minced onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote (if using), salt, and pepper. Sautรฉ until softened (about 2-3 minutes).
- Add tomato sauce and stir, sautรฉing for another minute.
- Stir in shredded coconut and sautรฉ until fragrant (about 2-4 minutes).
- Pour in the coconut milk, add chicken, and bay leaves. Simmer over low-medium heat until the sauce thickens (about 10-15 minutes). Adjust spices if needed.
- Serve warm, topped with cilantro, alongside rice, patacones, or avocado.
Notes
Use fresh ingredients for best flavor. Adjust spices according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautรฉing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg