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Colombian Coconut Braised Chicken

Colombian Coconut Braised Chicken

By Julia RackowAugust 4, 2020

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Traditionally, pollo con leche de coco is made with fresh coconut milk. We found that canned coconut—both regular and light—was so rich and heavy they eclipsed the other ingredients in the braise. We opted instead to make our own coconut milk with unsweetened shredded coconut and hot water. The process took only a few minutes and yielded a light, flavorful coconut milk that worked wonderfully. If you require a shortcut, 1½ cups coconut water is an acceptable option, but the flavor will be less complex. We liked this paired with coconut rice, but plain rice is good, too.

Tip

Don't use cold water when pureeing the shredded coconut. Warm water slightly softens the shreds so they break down and release their flavor more easily.

Ingredients
  • 1½

    cups unsweetened shredded coconut

  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    teaspoon ground turmeric

  • 1

    medium yellow onion, finely chopped

  • 8

    medium garlic cloves, minced

  • 1

    tablespoon tomato paste

  • 1½

    teaspoons ground allspice

  • 1

    tablespoon soy sauce

  • Kosher salt

  • 2

    pounds boneless, skinless chicken thighs, trimmed

  • 1

    tablespoon lime juice, plus lime wedges to serve

  • 1

    pint cherry or grape tomatoes, quartered

Step 1

In a blender, combine the coconut and 2 cups warm water. Let stand until the coconut begins to soften, about 1 minute. Blend on high until creamy, 1 to 2 minutes.

Strain through a fine mesh strainer set over a large measuring cup or medium bowl, pressing on the solids; you should have 1½ cups strained coconut milk. Discard the solids; set the coconut milk aside.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Stir in the turmeric and cook until fragrant and the oil has turned yellow, about 30 seconds. Add the onion, and garlic and cook, stirring occasionally, until the onion is softened, about 3 minutes.

Stir in the tomato paste and allspice until well combined, then stir in the coconut milk, soy sauce and 1 teaspoon salt.

Bring to a simmer, nestle the chicken in an even layer in the liquid, then cover and reduce to medium-low. Cook until the chicken is no longer pink when cut, 18 to 22 minutes, flipping the pieces halfway through.

Step 3

Using tongs, transfer the chicken to a bowl. Bring the liquid to a simmer over medium and cook, stirring frequently, until thickened and reduced by about half, about 12 minutes.

Pour in any accumulated chicken juices and simmer another minute. Off heat, stir in the lime juice and tomatoes. Taste and season with salt, then return the chicken to the pot, turning to coat. Cook until heated through, 2 to 3 minutes. Transfer to a serving bowl and serve with lime wedges.

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