Caribbean Coconut Chicken

Transport your taste buds to the tropics with this flavorful Caribbean Coconut Chicken recipe! Succulent, seasoned chicken thighs are seared to golden perfection and simmered in a luscious coconut milk sauce infused with aromatic spices like curry powder, ground allspice, and fresh thyme. The addition of red bell peppers, garlic, and a touch of optional Scotch bonnet pepper delivers a vibrant and slightly spicy kick that perfectly complements the creamy coconut undertones. Finished with a splash of fresh lime juice and a garnish of cilantro, this dish is a harmonious blend of bold Caribbean flavors. Serve it over fluffy white rice for a hearty, satisfying meal that’s ready in just 45 minutes. Perfect for weeknight dinners or impressing guests, this one-pan tropical delight will quickly become a household favorite!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (boneless, skinless)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper (freshly ground)
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 medium Yellow onion (finely chopped)
• 3 cloves Garlic cloves (minced)
• 1 medium Red bell pepper (sliced)
• 1 teaspoon Curry powder
• 0.5 teaspoon Ground allspice
• 1 can (13.5 oz) Unsweetened coconut milk
• 2 sprigs Fresh thyme
• 1 piece Scotch bonnet pepper (whole, optional)
• 1 tablespoon Fresh lime juice
• 2 tablespoons Chopped fresh cilantro (for garnish)
• 4 cups Cooked white rice (for serving)

Directions

Step 1

Season the chicken thighs with salt, black pepper, paprika, and garlic powder. Rub the spices into the chicken and set aside.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and sliced red bell pepper, and cook for an additional 2 minutes.

Step 4

Sprinkle the curry powder and ground allspice over the onion mixture, stirring to coat the vegetables in the spices.

Step 5

Pour in the coconut milk and stir well. Add the sprigs of thyme and, if using, the whole Scotch bonnet pepper for heat. Bring the mixture to a gentle simmer.

Step 6

Return the seared chicken thighs to the skillet, nestling them into the coconut sauce. Cover the skillet with a lid and let the chicken simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 7

Remove the thyme sprigs and Scotch bonnet pepper from the skillet. Stir in the fresh lime juice to brighten the flavors.

Step 8

Sprinkle the dish with chopped fresh cilantro for garnish. Serve the Caribbean Coconut Chicken over cooked white rice for a complete meal.

Nutrition Facts

Serving size	(2301.8g)

Amount per serving	% Daily Value*
Calories	2959.2

Total Fat 104.1g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 654mg	0%
Sodium 3633.6mg	0%
Total Carbohydrate 306.9g	0%
Dietary Fiber 12.1g	0%
Total Sugars 16.1g
Protein 187.1g	0%

Vitamin D 0IU	0%
Calcium 973.6mg	0%
Iron 22.2mg	0%
Potassium 2587.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 25.7%

Carbs: 42.1%