Venezuelan Coconut Chicken
Venezuelan Coconut Chicken is a dish that bursts with the bold, lively spirit of Caracas, blending tender chicken with creamy coconut milk and a fragrant spice blend. The dish balances rich, velvety coconut against warm notes of turmeric and garlic, while a touch of heat from red pepper flakes adds depth without overpowering. Slow-simmered until the chicken is fall-apart tender and the sauce thickens into a golden, aromatic embrace, every bite delivers a taste of Venezuela’s vibrant culinary soul. Worth making for its comforting yet exotic allure, it’s a dish that feels like a vacation on a plate.
Ingredients
- Chicken Breasts2
- Onion2 chopped
- Garlic1 clove peeled crushed
- Bay Leaves4
- Black PepperPinch
- TurmericPinch
- CuminPinch
- SaltPinch
- Sugar1 tablespoon
- Tomato3
- Ginger Paste1 tablespoon
- Olive Oil1/3 cup
- Coconut Milk1 Can
- Water1/2 cup
Nutrition
Directions
- 1
Cut the chicken up into bite size pieces. Peel and cut the onions, mince the garlic.
- 2
Assemble the rest of the ingredients and you are ready to start cooking.
- 3
Make the Dish
- 4
Heat up a fry pan over medium heat. Add the oil and when hot, sauté the onion until translucent. Remove from pan and transfer to a blender or food processor.
- 5
Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
- 6
In the same pan you cooked the onion, add the chicken and brown all sides. This should take about 3 minutes.
- 7
Add the blender ingredients and bay leaves to the pan, bring to a simmer and cook until the chicken is white inside and the liquid is creamy. (15 to 20 minutes)
- 8
Remove the bay leaves and serve with white rice.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!