Caribbean Coconut Chicken
Transport your taste buds to the tropics with this flavorful Caribbean Coconut Chicken recipe! Succulent, seasoned chicken thighs are seared to golden perfection and simmered in a luscious coconut milk sauce infused with aromatic spices like curry powder, ground allspice, and fresh thyme. The addition of red bell peppers, garlic, and a touch of optional Scotch bonnet pepper delivers a vibrant and slightly spicy kick that perfectly complements the creamy coconut undertones. Finished with a splash of fresh lime juice and a garnish of cilantro, this dish is a harmonious blend of bold Caribbean flavors. Serve it over fluffy white rice for a hearty, satisfying meal that’s ready in just 45 minutes. Perfect for weeknight dinners or impressing guests, this one-pan tropical delight will quickly become a household favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 medium Red bell pepper (sliced)
- 1 teaspoon Curry powder
- 0.5 teaspoon Ground allspice
- 1 can (13.5 oz) Unsweetened coconut milk
- 2 sprigs Fresh thyme
- 1 piece Scotch bonnet pepper (whole, optional)
- 1 tablespoon Fresh lime juice
- 2 tablespoons Chopped fresh cilantro (for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs with salt, black pepper, paprika, and garlic powder. Rub the spices into the chicken and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and sliced red bell pepper, and cook for an additional 2 minutes.
Sprinkle the curry powder and ground allspice over the onion mixture, stirring to coat the vegetables in the spices.
Pour in the coconut milk and stir well. Add the sprigs of thyme and, if using, the whole Scotch bonnet pepper for heat. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the coconut sauce. Cover the skillet with a lid and let the chicken simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the thyme sprigs and Scotch bonnet pepper from the skillet. Stir in the fresh lime juice to brighten the flavors.
Sprinkle the dish with chopped fresh cilantro for garnish. Serve the Caribbean Coconut Chicken over cooked white rice for a complete meal.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 69 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 634 mg | 13% | |
*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.
