Guatemalan Chicken Coconut Pollo Con Leche De Coco
Embark on a culinary journey with the vibrant flavors of Guatemalan Chicken Coconut Pollo Con Leche De Coco, a traditional Latin American dish that harmoniously blends warmth and richness with a tropical twist. Tender, seared chicken thighs simmer gently in a creamy, spiced coconut milk sauce infused with aromatic cumin, turmeric, fresh vegetables, and fragrant cilantro. This comforting one-pan recipe captures the essence of Guatemalan cuisine with its bold yet balanced flavors, making it an ideal centerpiece for a hearty family meal. Served with fluffy white rice and zesty lime wedges, it’s a savory, rich, and satisfying dish perfect for weeknights or special occasions. Ready in just over an hour, this recipe is a delightful way to bring a taste of Guatemala to your table!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1 medium White onion (diced)
- 1 medium Green bell pepper (diced)
- 2 medium Roma tomatoes (diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 14 ounces Coconut milk (unsweetened)
- 1 cup Chicken broth
- 0.25 cup Fresh cilantro (chopped)
- 4 cups Cooked white rice (for serving)
- 4 pieces Lime wedges (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
In the same pan, reduce the heat to medium and add the diced onion, green bell pepper, Roma tomatoes, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the ground cumin and ground turmeric, cooking for an additional 1 minute to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine the sauce.
Return the chicken thighs to the pan, ensuring they are mostly submerged in the sauce. Bring the mixture to a gentle simmer.
Cover the pan and reduce the heat to low. Let the chicken cook for 30-35 minutes, stirring occasionally, until the chicken is tender and cooked through.
Taste the sauce and adjust seasoning with more salt or black pepper if needed.
Sprinkle the chopped fresh cilantro over the chicken and sauce just before serving.
Serve hot with cooked white rice on the side and lime wedges for garnish, if desired.
Nutrition Facts
Calories |
3848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3502 mg | 152% | |
| Total Carbohydrate | 348.6 g | 127% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 30.2 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 434 mg | 33% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 4383 mg | 93% | |
*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.
