Description
This Coconut Chicken Recipe is rich, creamy, and full of bold spices like paprika, cumin, and coriander. It’s an easy one-skillet meal that’s comforting, flavorful, and perfect for a weeknight dinner. Serve it with rice, avocado, or fried plantains for a tropical twist your family will love.
Ingredients
For the Chicken:
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1 ½ tbsp vegetable oil (or achiote oil)
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1 lb (450 g) skinless chicken
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1 tsp ground paprika
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1 tsp ground cumin
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¼ tsp ground coriander
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¼ tsp achiote/annatto powder (optional, skip if using achiote oil)
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Salt and pepper to taste
For the Coconut Sauce:
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1 medium yellow onion, minced
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3 cloves garlic, minced
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1 tomato (half of a large or one medium), minced
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½ tsp ground paprika
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¼ tsp ground cumin
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¼ tsp ground coriander
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¼ tsp achiote/annatto powder (optional, skip if using achiote oil)
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Salt and pepper to taste
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1 tbsp tomato sauce or ketchup (or ½ tbsp tomato paste)
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¼ cup unsweetened shredded coconut
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1 can (450 ml) unsweetened coconut milk (room temp)
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2 bay leaves
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Fresh chopped cilantro (optional, for garnish)
Instructions
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In a bowl, mix paprika, cumin, coriander, achiote (if using), salt, and pepper. Rub the seasoning all over the chicken.
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Heat oil in a skillet over medium heat. Add seasoned chicken and cook for 5–6 minutes per side or until golden brown. Remove from skillet and set aside.
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In the same skillet, sauté onion, garlic, and tomato for 2–3 minutes. Add paprika, cumin, coriander, achiote, salt, and pepper.
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Stir in tomato sauce or ketchup. Cook for 1 minute.
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Add shredded coconut and cook for another 2–4 minutes.
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Pour in the coconut milk. Mix well.
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Return chicken to the skillet. Add bay leaves and simmer over low-medium heat for 10–15 minutes or until the sauce thickens.
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Garnish with chopped cilantro. Serve warm with rice, patacones, or avocado.
Notes
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You can use thighs or breasts, but boneless cuts cook faster and absorb more flavor.
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Want more heat? Add chili flakes or diced jalapeño in the sauce step.
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Leftovers taste even better the next day—store in an airtight container for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Latin American-inspired
Nutrition
- Serving Size: 1 portion (of 4 total)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 530 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg