Caribbean Coconut Chicken Recipe

Transport your taste buds to the tropics with this irresistible Caribbean Coconut Chicken Recipe. Tender chicken breasts or thighs are infused with vibrant island flavors, thanks to a rich coconut milk sauce scented with garlic, ginger, fresh thyme, and a hint of warm allspice. Red and yellow bell peppers add a burst of color and sweetness, while a touch of paprika and cayenne give the dish a gentle kick. This one-pan wonder is simmered to perfection, creating a creamy, aromatic meal that's both comforting and exotic. Serve it over a bed of fluffy jasmine or basmati rice for a deliciously satisfying dinner that feels like a Caribbean getaway. Perfect for busy weeknights or dinner parties, this recipe is your ticket to a flavor-packed tropical escape!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken breast or thighs
• 400 ml Coconut milk
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 large Onion
• 2 medium Bell peppers (red and yellow)
• 1 teaspoon Fresh thyme
• 1 teaspoon Ground allspice
• 1 teaspoon Paprika
• 0.25 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro (optional, for garnish)
• 4 servings Cooked jasmine or basmati rice (optional, for serving)

Directions

Step 1

Prepare the chicken by patting dry with a paper towel and seasoning both sides with salt, black pepper, and paprika.

Step 2

Finely chop the onion, garlic, and ginger. Slice the bell peppers into thin strips and set aside.

Step 3

Heat the olive oil in a large skillet or sauté pan over medium heat.

Step 4

Add the seasoned chicken pieces to the pan and cook for about 4-5 minutes per side, or until they develop a golden-brown crust. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the chopped onion, garlic, and ginger. Cook for 2-3 minutes, stirring frequently, until fragrant and softened.

Step 6

Stir in ground allspice, cayenne pepper, and thyme, cooking for an additional 1 minute to toast the spices.

Step 7

Pour in the coconut milk and lime juice, scraping the bottom of the pan to release any browned bits. Stir well to combine.

Step 8

Return the chicken to the pan, nestling the pieces into the coconut milk mixture.

Step 9

Add the sliced bell peppers and reduce the heat to low. Cover the pan and simmer for 20 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F or 74°C).

Step 10

Taste the sauce and adjust seasoning with more salt or lime juice, if needed.

Step 11

Garnish with fresh cilantro, if desired, and serve hot alongside cooked jasmine or basmati rice.

Nutrition Facts

Serving size	(2187.2g)

Amount per serving	% Daily Value*
Calories	2574.4

Total Fat 57.2g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 591.6mg	0%
Sodium 2961.8mg	0%
Total Carbohydrate 260.9g	0%
Dietary Fiber 12.7g	0%
Total Sugars 49.0g
Protein 239.8g	0%

Vitamin D 90.5IU	0%
Calcium 288.8mg	0%
Iron 10.5mg	0%
Potassium 3417.4mg	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: 20.4%

Protein: 38.1%

Carbs: 41.5%