Chicken in Coconut Milk Martinique Caribbean
Immerse yourself in the vibrant flavors of the Caribbean with this Chicken in Coconut Milk Martinique recipe, a dish that brings the tropical essence of the islands right to your table. Tender bone-in chicken thighs are marinated with zesty lime, seared to golden perfection, and simmered in a fragrant sauce of creamy coconut milk, fresh ginger, and aromatic thyme. A medley of colorful vegetables like bell peppers, carrots, and tomatoes adds depth and texture, while a hint of Scotch bonnet chili (optional) offers a touch of fiery heat for the adventurous palate. Perfectly paired with fluffy white rice and garnished with fresh cilantro, this one-pot meal is an irresistible blend of bold spices and creamy comfort. Whether you're seeking an escape to the tropics or simply a satisfying, flavorful dinner, this Caribbean classic is an unforgettable culinary journey.
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 whole Fresh lime
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion
- 4 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 1 whole Scotch bonnet pepper (optional)
- 2 medium Tomatoes
- 4 sprigs Fresh thyme
- 1 can (400ml) Coconut milk
- 1 cup Chicken stock
- 1 large Carrot
- 1 medium Bell pepper (red or yellow)
- 2 tablespoons Cilantro (for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs with salt, black pepper, and the juice of 1 fresh lime. Let it marinate for 10 minutes while you prepare the other ingredients.
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once hot, sear the chicken thighs until golden brown on both sides, about 4 minutes per side. Remove the chicken and set aside.
Dice the onion, mince the garlic, peel and grate the ginger, and finely chop the Scotch bonnet pepper (if using, and handle with care). Dice the tomatoes and slice the carrot and bell pepper into thin strips.
In the same pot, add the diced onion and sauté for 2–3 minutes until softened. Add the garlic, ginger, Scotch bonnet pepper, and thyme sprigs. Cook for another 1 minute until fragrant.
Add the diced tomatoes and cook for 3–4 minutes, stirring frequently, until the tomatoes start to break down.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the pot, nestling them into the sauce. Add the sliced carrot and bell pepper. Cover the pot and simmer on low heat for 30 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with salt and pepper if needed. Remove the thyme sprigs before serving.
Garnish with freshly chopped cilantro and serve hot over cooked white rice.
Nutrition Facts
Calories |
5038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1236 mg | 412% | |
| Sodium | 3670 mg | 160% | |
| Total Carbohydrate | 356.1 g | 129% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 50.2 g | ||
| Protein | 288.8 g | 578% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5376 mg | 114% | |
*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.
