Caribbean Coconut Chicken Recipe
Transport your taste buds to the tropics with this irresistible Caribbean Coconut Chicken Recipe. Tender chicken breasts or thighs are infused with vibrant island flavors, thanks to a rich coconut milk sauce scented with garlic, ginger, fresh thyme, and a hint of warm allspice. Red and yellow bell peppers add a burst of color and sweetness, while a touch of paprika and cayenne give the dish a gentle kick. This one-pan wonder is simmered to perfection, creating a creamy, aromatic meal that's both comforting and exotic. Serve it over a bed of fluffy jasmine or basmati rice for a deliciously satisfying dinner that feels like a Caribbean getaway. Perfect for busy weeknights or dinner parties, this recipe is your ticket to a flavor-packed tropical escape!
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Recipe Information
Ingredients
- 4 pieces Chicken breast or thighs
- 400 ml Coconut milk
- 4 cloves Garlic
- 1 tablespoon Ginger
- 1 large Onion
- 2 medium Bell peppers (red and yellow)
- 1 teaspoon Fresh thyme
- 1 teaspoon Ground allspice
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 servings Cooked jasmine or basmati rice (optional, for serving)
Instructions
Prepare the chicken by patting dry with a paper towel and seasoning both sides with salt, black pepper, and paprika.
Finely chop the onion, garlic, and ginger. Slice the bell peppers into thin strips and set aside.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the seasoned chicken pieces to the pan and cook for about 4-5 minutes per side, or until they develop a golden-brown crust. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion, garlic, and ginger. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.
Stir in ground allspice, cayenne pepper, and thyme, cooking for an additional 1 minute to toast the spices.
Pour in the coconut milk and lime juice, scraping the bottom of the pan to release any browned bits. Stir well to combine.
Return the chicken to the pan, nestling the pieces into the coconut milk mixture.
Add the sliced bell peppers and reduce the heat to low. Cover the pan and simmer for 20 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F or 74°C).
Taste the sauce and adjust seasoning with more salt or lime juice, if needed.
Garnish with fresh cilantro, if desired, and serve hot alongside cooked jasmine or basmati rice.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 48.2 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 290 mg | 22% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2880 mg | 61% | |
*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.
