Pollo en Coco y Cilantro
A flavorful Nicaraguan chicken dish featuring chicken simmered in a rich coconut milk sauce, infused with the bright flavors of cilantro and a hint of lime. This dish is common in coastal regions where coconut is abundant.
🧂 Ingredients
- 1.5 lbs Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Coconut oil
- 1 medium Yellow onion(diced)
- 3 cloves Garlic(minced)
- 0.5 medium Red bell pepper(diced)
- 1 can (13.5 oz) Full-fat coconut milk
- 2 tbsp Lime juice
- 0.5 cup Fresh cilantro(chopped, plus more for garnish)
- to taste Salt
- to taste Black pepper
- 1 tsp Cajun seasoning(optional, for extra flavor)
👨🍳 Instructions
- 1
Season the chicken pieces with salt, pepper, and Cajun seasoning (if using).
💡 Tip: Marinating the chicken for 15 minutes beforehand can enhance flavor. - 2
Heat coconut oil in a large skillet or pot over medium-high heat. Add the chicken and brown it on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Add the diced onion and bell pepper to the same skillet. Sauté until softened, about 4 minutes.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Pour in the coconut milk and lime juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
💡 Tip: Ensure you use full-fat coconut milk for a richer sauce. - 6
Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
- 7
Stir in the chopped cilantro. Taste and adjust seasoning with salt and pepper if needed.
💡 Tip: Add more cilantro just before serving for a fresh burst of flavor.
💡 Pro Tips
- ✓Serve over white rice or with tostones.
- ✓For a spicier dish, add a pinch of red pepper flakes with the garlic.
🔄 Variations
- Add other vegetables like peas or green beans.
- Use chicken breast instead of thighs, adjusting cooking time as needed.