In the heart of every food enthusiast lies the quest for something unique, something that transports them to a distant land with just a bite. Today, we venture into the lush tropics with a dish that combines the warmth of spices with the creamy luxury of coconut – the Tropical Coconut Chicken. This recipe promises to deliver a symphony of flavors, blending the earthiness of spices with the richness of coconut, all while keeping your culinary journey simple and enjoyable.
Ingredients You’ll Need
For The Chicken:
- 1 and 1/2 tbsp vegetable oil
- 1 lb (450 g) skinless chicken, ready for a tropical makeover
- 1 tsp ground paprika – for that sweet, smoky essence
- 1 tsp ground cumin – adding a warm, earthy flavor
- 1/4 tsp ground coriander – for a hint of citrus
- 1/4 tsp achiote/annatto powder (optional) – for color and a peppery note
- Salt and pepper to taste
For The Coconut Sauce:
- 1 medium yellow onion, minced – the base of any good sauce
- 3 cloves garlic, minced – for that aromatic kick
- 1 tomato, minced – for freshness
- Another round of spices: 1/2 tsp paprika, 1/4 tsp each of cumin, coriander, and achiote/annatto powder – mirroring the chicken seasoning for harmony
- Salt and pepper to taste
- 1 tbsp tomato sauce or ketchup – for a tangy sweetness
- 1/4 cup (25 g) unsweetened shredded coconut – for texture
- 1 can (450 ml) canned coconut milk (room temperature) – the star of the sauce
- 1 and 1/2 dried bay leaves – for a subtle depth
- Cilantro (optional, for topping) – for a fresh finish
Directions To Paradise
Cook the Chicken:
- Begin by warming your skillet over medium-low heat, adding the vegetable oil.
- Season the chicken with paprika, cumin, coriander, achiote, and a sprinkle of salt and pepper. Turn the heat to medium-high and cook the chicken until it achieves a golden hue on both sides. Once done, set it aside for a moment.
Crafting the Coconut Sauce:
- Using the same skillet, sauté the onion, garlic, and tomato over medium heat, enriching the base with the same spices used for the chicken.
- Stir in the tomato sauce, then add the shredded coconut, introducing a texture that’s as delightful as the flavors.
- Gently pour in the coconut milk, reintroduce the chicken, and let everything simmer into a thick, aromatic sauce. Add the bay leaves, and feel free to adjust the seasoning to your liking.
The Grand Serve:
- Garnish with chopped cilantro if you wish, and serve this tropical delight with rice, patacones (fried plantains), or avocado slices for a well-rounded experience. And for those seeking a vegetarian twist, the coconut sauce alone makes a fantastic topping over rice or potatoes.
Nutritional Sketch
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 300 kcal per serving | Servings: 4
This Tropical Coconut Chicken is not just a meal; it’s a voyage. A dish that embodies the essence of tropical cuisine, where every bite is a blend of warmth, comfort, and the exotic. Whether you’re a seasoned chef or a culinary explorer, this recipe promises to be a delightful addition to your cooking repertoire, offering a taste of the tropics right at your table. Enjoy your culinary journey!
Tropical Coconut Chicken
Ingredients:
For The Chicken
1 and 1/2 tbsp vegetable 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)
For The Coconut Sauce
1 medium yellow onion (minced)
3 cloves garlic (minced)
1 tomato (minced)
1/2 tsp ground paprika
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp achiote/annatto powder
Salt and pepper (to taste)
1 tbsp tomato sauce or ketchup
1/4 cup (25 g) unsweetened shredded coconut
1 can (450 ml) canned coconut milk (room temperature)
1 and 1/2 dried bay leaves
Cilantro (optional, for topping)
Directions:
Cook the chicken: In a large skillet over medium-low heat, add the vegetable oil. Season the chicken with paprika, cumin, coriander, achiote, salt, and pepper. Increase heat to medium-high and cook the chicken until golden on both sides. Remove and set aside.
Make the coconut sauce: In the same skillet over medium heat, sauté onion, garlic, and tomato. Season with paprika, cumin, coriander, achiote, salt, and pepper. Add tomato sauce, stir, then add shredded coconut. Lower heat and pour in coconut milk, add chicken back, and simmer until sauce thickens. Add bay leaves, adjust seasoning if necessary.
Serve: Top with chopped cilantro. Serve with rice, patacones, or avocado. For a vegetarian option, serve the sauce over rice or potatoes.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 300 kcal | Servings: 4