Description
A delightful coconut chicken dish featuring tender chicken in a rich coconut milk sauce with aromatic spices.
Ingredients
- 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 (optional)
- Salt and pepper (to taste)
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 tomato (minced)
- 1 tbsp tomato sauce or ketchup (or half the amount of tomato paste)
- 1/4 cup (25 g) unsweetened shredded coconut
- 1 can (450 ml) unsweetened canned coconut milk (room temperature)
- 2 bay leaves (dried or fresh)
- Cilantro (optional, for topping)
Instructions
- Heat oil in a skillet over medium heat. Season chicken with paprika, cumin, coriander, achiote (if using), salt, and pepper. Cook chicken until golden on both sides (about 5-6 minutes then 4-5 minutes). Set aside.
- In the same skillet, add more oil, then onion, garlic, and tomato. Sauté until softened (about 2-3 minutes) then add tomato sauce/ketchup and sauté for 1 more minute. Add shredded coconut and sauté until fragrant (about 2-4 minutes).
- Reduce heat to medium-low, pour in coconut milk and mix well. Return chicken to skillet, ensuring it is coated with the sauce.
- Add bay leaves and simmer over low-medium heat until sauce thickens (about 10-15 minutes). Adjust spices to taste.
- Garnish with chopped cilantro and serve hot with rice, patacones, or avocado.
Notes
For added flavor, a squeeze of lime can be included before serving. If the sauce is too thick, add a splash of water or more coconut milk.
