Get ready to transport your taste buds to the vibrant culinary landscape of Colombia with this irresistible Pollo en Salsa de Coco! Imagine tender, golden-brown chicken thighs swimming in a luxuriously creamy coconut sauce that will make your dinner guests think you've trained in a professional kitchen. This dish isn't just a meal; it's a flavor journey that combines the rich, comforting elements of Colombian cuisine with the exotic smoothness of coconut milk, creating a dining experience that's both familiar and excitingly new.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 can of coconut milk, 1 chopped onion, 2 minced cloves of garlic, 1 chopped bell pepper, 1 teaspoon of cumin, salt and pepper to taste, and fresh cilantro for garnish.
- In a large skillet or pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Next, add the minced garlic and chopped bell pepper to the skillet. Sauté for an additional 2-3 minutes, stirring occasionally, until the bell pepper softens and the garlic is fragrant.
- Season the chicken thighs with salt, pepper, and cumin. Push the sautéed vegetables to the side of the skillet and add the chicken thighs. Brown the chicken on both sides for about 5-6 minutes, ensuring they get a nice golden color.
- Once the chicken is browned, pour in the can of coconut milk, making sure to scrape up any browned bits from the bottom of the skillet. Stir to combine the coconut milk with the vegetables.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 30 minutes, or until the chicken is cooked through and tender, stirring occasionally.
- After 30 minutes, check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). If the sauce is too thin, you can remove the lid and let it simmer for an additional 5-10 minutes to thicken.
- Taste the sauce and adjust the seasoning with more salt and pepper if necessary. Once the chicken is cooked and the sauce has reached your desired consistency, remove the skillet from heat.
- Serve the Colombian Pollo en Salsa de Coco hot, garnished with fresh cilantro. This dish pairs beautifully with rice or fried plantains.
Tips
- Choose high-quality chicken thighs with some skin on for extra flavor and moisture.
- Toast your cumin briefly in the pan before adding other ingredients to enhance its nutty, aromatic profile.
- Use full-fat coconut milk for a richer, more luxurious sauce.
- Don't rush the simmering process - low and slow cooking helps develop deeper flavors.
- If the sauce is too thin, resist adding flour and instead let it reduce naturally.
- Fresh cilantro is key - chop it right before serving to maintain its bright flavor and color.
- For a spicier version, add a diced jalapeño or a pinch of red pepper flakes during cooking.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 25g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 130mg
