Caribbean Chicken in Coconut Milk
Transport your taste buds to the islands with this flavorful Caribbean Chicken in Coconut Milk, a one-skillet wonder that marries tender, seasoned chicken thighs with the rich, velvety creaminess of coconut milk. Infused with the vibrant heat of Scotch bonnet pepper, aromatic thyme, and a squeeze of lime for brightness, this dish is a symphony of tropical flavors. Sautéed onions, bell peppers, and fragrant garlic create a robust base for the luscious coconut sauce, while the hint of paprika and cayenne adds depth and warmth. Perfectly paired with fluffy rice, this recipe is a satisfying and exotic dinner that comes together in under an hour. Discover a new favorite for cozy weeknight meals or your next culinary adventure with this easy-to-make Caribbean classic.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Bell peppers, sliced (any color)
- 2 teaspoons Fresh thyme
- 1 small Scotch bonnet pepper, seeded and finely chopped
- 14 ounces Coconut milk
- 1 cup Chicken stock
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped
- 4 cups Cooked rice (optional, for serving)
Instructions
Season the chicken thighs with salt, black pepper, paprika, and cayenne pepper. Set aside.
In a large skillet or Dutch oven, heat the vegetable oil over medium heat.
Sear the chicken thighs skin-side down for 4-5 minutes until golden brown and crispy. Flip and cook for another 4-5 minutes. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and sliced bell peppers, and cook for 2-3 minutes until fragrant.
Add the thyme and chopped Scotch bonnet pepper, stirring to combine.
Pour in the coconut milk and chicken stock. Stir well to create the sauce base.
Return the seared chicken thighs to the skillet, making sure they are submerged in the sauce.
Bring the mixture to a simmer. Cover and cook for 25-30 minutes over low-medium heat, or until the chicken is fully cooked and tender.
Stir in the lime juice and garnish with chopped cilantro just before serving.
Serve hot over cooked rice, if desired.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 3311 mg | 144% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 50.7 g | ||
| Protein | 274.9 g | 550% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 314 mg | 24% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3923 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
