Pollo en Salsa de Coco
A rich and flavorful dish from the Dominican Republic, Pollo en Salsa de Coco features tender chicken simmered in a creamy, aromatic coconut milk sauce infused with aromatic vegetables and spices. It's a comforting and exotic taste of the Caribbean.
🧂 Ingredients
- 1 kg Chicken(cut into pieces (thighs and drumsticks recommended))
- 2 cans (13.5 oz each) Coconut milk(full-fat)
- 1 medium Onion(chopped)
- 1 medium Bell pepper(chopped (any color))
- 2 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 chopped Celery stalk
- 0.25 cup Cilantro(chopped)
- 1 large Lime(juiced)
- 0.5 large Orange(juiced (optional, for acidity))
- 2 tbsp Olive oil
- 1 tsp Oregano(dried)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 optional Chicken bouillon cube
👨🍳 Instructions
- 1
Wash the chicken pieces with lime juice and water. Pat dry and season with salt, pepper, and dried oregano. Let marinate for at least 30 minutes.
- 2
In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the chicken pieces until browned on all sides. Remove chicken and set aside.
- 3
Add chopped onion, bell pepper, tomatoes, garlic, and celery to the pot. Sauté for about 5-7 minutes until softened.
- 4
Return the chicken to the pot. Pour in the coconut milk and orange juice (if using). Add the chicken bouillon cube (if using).
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 6
Stir in the chopped cilantro. Taste and adjust seasoning with salt and pepper if needed.
- 7
Serve hot, typically with white rice.
💡 Pro Tips
- ✓For a richer sauce, use only the thick cream from the top of the coconut milk cans.
- ✓Adjust the amount of liquid to achieve your desired sauce consistency.
- ✓Adding a pinch of sugar can help balance the flavors if the sauce is too acidic.
🔄 Variations
- Add a pinch of curry powder for a different flavor profile.
- Include other vegetables like potatoes or carrots.
- For a spicier dish, add a chopped habanero or scotch bonnet pepper.