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:
1 ½ tbsp vegetable oil (or achiote oil)
1 lb (450 g) skinless chicken
1 tsp ground paprika
1 tsp ground cumin
¼ tsp ground coriander
¼ tsp achiote/annatto powder (optional, skip if using achiote oil)
Salt and pepper to taste
For the Coconut Sauce:
1 medium yellow onion, minced
3 cloves garlic, minced
1 tomato (half of a large or one medium), minced
½ tsp ground paprika
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp achiote/annatto powder (optional, skip if using achiote oil)
Salt and pepper to taste
1 tbsp tomato sauce or ketchup (or ½ tbsp tomato paste)
¼ cup unsweetened shredded coconut
1 can (450 ml) unsweetened coconut milk (room temp)
2 bay leaves
Fresh chopped cilantro (optional, for garnish)
Instructions
In a bowl, mix paprika, cumin, coriander, achiote (if using), salt, and pepper. Rub the seasoning all over the chicken.
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.
In the same skillet, sauté onion, garlic, and tomato for 2–3 minutes. Add paprika, cumin, coriander, achiote, salt, and pepper.
Stir in tomato sauce or ketchup. Cook for 1 minute.
Add shredded coconut and cook for another 2–4 minutes.
Pour in the coconut milk. Mix well.
Return chicken to the skillet. Add bay leaves and simmer over low-medium heat for 10–15 minutes or until the sauce thickens.
Garnish with chopped cilantro. Serve warm with rice, patacones, or avocado.
Notes
You can use thighs or breasts, but boneless cuts cook faster and absorb more flavor.
Want more heat? Add chili flakes or diced jalapeño in the sauce step.
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