Description
Coconut chicken brings tropical Caribbean flavors to your dinner table with a perfect blend of creamy coconut milk and tender spiced chicken. Crispy on the outside and juicy inside, this dish promises a delightful culinary journey you’ll savor with every single bite.
Ingredients
Scale
Protein:
- 1 lb (450 g) skinless chicken
Spices:
- 1 tablespoon ground paprika
- 1 tablespoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon achiote/annatto powder (optional)
Cooking Ingredients:
- 1 tablespoon vegetable oil (or achiote oil)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Initiate the culinary process by heating oil in a large skillet over medium temperature, creating a golden cooking surface for the poultry.
- Meticulously season the chicken with a blend of aromatic spices including paprika, cumin, coriander, and optional achiote powder, ensuring complete coverage of the meat.
- Carefully sear the chicken pieces until they develop a rich, caramelized exterior and are thoroughly cooked through, then transfer to a separate plate for temporary holding.
- Utilize the same skillet to sauté finely chopped yellow onion and minced garlic, releasing their fragrant essence and creating a flavor foundation.
- Incorporate diced tomatoes and remaining spices into the skillet, allowing the ingredients to meld and soften, creating a robust base for the coconut sauce.
- Pour in tomato sauce and coconut milk, stirring in shredded coconut to develop a creamy, rich texture that will envelop the chicken.
- Add bay leaves to infuse additional depth and complexity into the developing sauce, bringing the mixture to a gentle simmer.
- Reintroduce the cooked chicken to the skillet, carefully coating each piece with the luscious coconut sauce and allowing the flavors to harmonize.
- Continue simmering until the sauce reaches a slightly thickened consistency, concentrating the flavors and ensuring optimal taste integration.
- Finish the dish by garnishing with freshly chopped cilantro, adding a bright, herbaceous note to the rich and creamy coconut chicken.
Notes
- Tenderize chicken by pounding it to an even thickness for consistent cooking and juicier results.
- Opt for bone-in chicken thighs for richer flavor and more moisture if preferred over skinless chicken.
- Use fresh coconut milk instead of canned for a more authentic and vibrant taste profile.
- Consider reducing coconut milk amount if you want a thicker, less liquid sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg