Venezuelan Coconut Chicken

Venezuelan Coconut Chicken

Venezuelan Coconut Chicken is a creamy, flavorful dish that combines tender chicken with aromatic spices and rich coconut milk. It's a comforting meal perfect for serving over fluffy white rice.

Chicken

Prep Time

15 min

Cook Time

25 min

Servings

4

This Venezuelan Coconut Chicken recipe is a delightful fusion of tropical and traditional flavors, showcasing the unique use of coconut milk in South American cuisine. The blend of turmeric, cumin, and ginger paste adds depth and warmth, while the fresh tomatoes and garlic provide a vibrant base. Historically, dishes like this reflect the diverse culinary influences in Venezuela, blending indigenous, African, and Spanish elements. The dish's creamy texture and aromatic spices make it an excellent accompaniment to simple white rice, allowing the rich sauce to shine. It also pairs well with steamed vegetables or a fresh green salad for a balanced meal. The simplicity of ingredients highlights the fresh flavors, making it a great choice for both weeknight dinners and special occasions. Perfect for those who enjoy hearty, comforting meals with a tropical twist, this recipe is both easy and rewarding to prepare. The slow simmer lets the spices infuse the chicken, resulting in tender, flavorful bites in every mouthful. Its versatility and vibrant taste have made it a beloved comfort food in Venezuelan households and beyond.

Ingredients

  • 2 Chicken Breasts
  • 2 chopped Onion
  • 1 clove peeled crushed Garlic
  • 4 Bay Leaves
  • Pinch Black Pepper
  • Pinch Turmeric
  • Pinch Cumin
  • Pinch Salt
  • 1 tablespoon Sugar
  • 3 Tomato
  • 1 tablespoon Ginger Paste
  • 0.33 cup Olive Oil
  • 1 can Coconut Milk
  • 0.5 cup Water

Instructions

Begin by cutting the chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking. Peel and finely chop the onions, then peel and crush the garlic to release its aromatic oils. Gather all your ingredients ahead of time to streamline the cooking process. Heat a frying pan over medium heat and add the olive oil. Once hot, sauté the chopped onions until they become translucent and fragrant, signaling a perfect start to your dish. Remove the onions from the pan and transfer them to a blender or food processor. Next, add the ripe tomatoes, minced garlic, turmeric, cumin, sugar, ginger paste, coconut milk, and water to the blender with the onions. Blend the mixture until it transforms into a smooth, creamy sauce that will serve as the base for your dish. Return to your frying pan and add the chicken pieces, browning them on all sides. This step should take about 3 minutes and helps to lock in the flavors and juices. Be sure not to overcrowd the pan to achieve a nice sear. Pour the blended sauce back into the pan with the browned chicken along with the bay leaves. Bring the mixture to a gentle simmer, allowing it to cook until the chicken is fully cooked through—no longer pink inside—and the sauce turns a rich, creamy consistency. This usually takes between 15 to 20 minutes. Before serving, remove the bay leaves to avoid any bitter bites. Serve this luscious Venezuelan Coconut Chicken hot over a bed of fluffy white rice to soak up the delicious sauce. For an extra touch, garnish with freshly chopped herbs like cilantro or parsley if desired. *Tip: If the sauce thickens too much during cooking, add a splash of water to maintain a creamy texture. Also, adjust seasoning at the end with salt and pepper to suit your taste.*

Quick Info

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4

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