Coconut Milk Chicken
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Pollo en Leche de Coco
Take a trip to Guatemala – in your kitchen! This tasty Coconut Milk Chicken recipe is a specialty in many Guatemalan homes. Here chicken pieces are simmered in GOYA® Coconut Milk enhanced with the flavor of sweet onion, bell pepper, and Latin seasonings. With just the right blend of sweet and savory we’re sure you’ll find it utterly irresistible. Serve with rice, warm tortillas, and enjoy the trip!
Ingredients
2 tbsp.
3 lbs.
bone-in, skin-on chicken pieces (like breasts, thighs and/or legs)
¼
medium onion, finely chopped (about ½ cup)
½
green bell pepper, finely chopped (about ½ cup)
½
red bell pepper, finely chopped (about ½ cup)
1 can (25.5 oz.)
GOYA® Coconut Milk
¼ cup
finely chopped fresh cilantro
Accompaniments:
1 pkg. (10 oz.)
GOYA® Corn Tortillas, warmed
Directions
Step 1
Heat 1 tbsp. oil in large, deep skillet over medium-high heat. Using paper towels, pat chicken dry; season all over with Adobo. Add chicken pieces to skillet skin-side down. Cook, flipping once, until golden brown on both sides, about 10 minutes. Transfer chicken to plate.
Step 2
Pour remaining oil into skillet. Stir in onions and bell peppers. Cook, stirring occasionally, until vegetables are soft, about 7 minutes. Sprinkle Sazón over vegetables; cook until fragrant, about 30 seconds more. Pour coconut milk into skillet with vegetables. Transfer chicken to skillet skin-side up, arranging in single layer; bring coconut milk to boil. Reduce heat to medium-low. Simmer, covered, basting chicken occasionally with sauce, until chicken is cooked through (internal temperature will register 165˚F on quick read thermometer when inserted into thickest part of thigh without touching the bone), about 25 minutes
Step 3
Transfer chicken to platter; loosely cover with foil. Increase heat to medium-high. Simmer coconut milk sauce, stirring occasionally, until sauce thickens slightly. Stir in cilantro; season with Adobo, if desired
Step 4
To serve, pour sauce over chicken. Serve with rice and tortillas.
New from Goya
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Danae Schutt
Very tasty! Didn't change a thing. Recently started experimenting with coconut in savory dishes (I only had it in desserts growing up) and this was fantastic! My husband is not an adventurous eater but loved the sauce. Only warning I would give is to leave plenty of time for your chicken to simmer, as it took a long time to get it up to temp. Will probably use smaller bits of chicken in the future to cut down on cook time. Delicious!