Pollo en Coco
4 to 6 servings Total time: 45 minutes, plus 15 minutes marinating time
This easy and flavorful stew of chicken simmered in a coconut milk sauce, seasoned with onions, garlic, tomatoes, bell peppers and mustard, is made in several Latin American countries, especially those where coconut palms thrive. Like all stews, it’s even better the next day. Serve it over rice, with plenty of cilantro on top.
Storage: Refrigerate for up to 4 days. 6 boneless, skinless chicken
thighs (11⁄4 pounds total) 2 teaspoons white wine
vinegar
2 teaspoons whole-grain
mustard
1 teaspoon chicken bouillon or consommé powder, such as Knorr brand (optional)
1/2 teaspoon fine salt
1/2 teaspoon freshly ground
black pepper 2 tablespoons coconut or
vegetable oil, divided 1 medium yellow or white
onion (8 ounces), diced 1 large bell pepper (6 ounces), any color, stemmed, seeded and diced
1 cup chopped fresh plum
tomatoes
2 cloves garlic, minced or
finely grated
1 (13.5-ounce) can unsweetened coconut milk Steamed rice, for serving
1/2 bunch (1 ounce) chopped fresh cilantro leaves and tender stems (optional)
In a medium bowl, season the chicken thighs with the vinegar, mustard, bouillon or consommé powder (if using), salt and pepper, tossing to coat the pieces well. Let marinate at room temperature for 15 minutes.
In a medium pot over medium-high heat, heat 1 tablespoon of the oil until it shimmers. Add the onions, bell peppers, tomatoes and garlic and cook, stirring occasionally, until the vegetables are no longer juicy, 6 to 7 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
To the same pot, add the remaining 1 tablespoon of oil and the chicken. Cook the chicken, turning the pieces every couple of minutes, until golden all over, about 6 minutes. (The chicken will not be cooked through at this point.) Add the coconut milk and the reserved vegetables, and stir well, making sure to scrape up the brown bits at the bottom of the pot.
Bring the stew to a simmer, cover and decrease the heat to low or until the liquid is at a slow simmer. Braise the chicken for 15 minutes, or until the internal temperature of the thigh registers 165 degrees on an instant-read thermometer. Uncover, increase the heat to medium, and bring the liquid to a boil. Continue cooking, stirring constantly, until the sauce thickens slightly, about 5 minutes. Remove from the heat and serve hot, family-style, with rice and cilantro on the side, if desired. Nutrition per serving (11⁄3 cups chicken and sauce), based on 6: 331 calories, 9g carbohydrates, 83mg cholesterol, 26g fat, 2g fiber, 20g protein, 19g saturated fat, 295mg sodium, 4g sugar
Adapted from “Latinísimo” by Sandra A. Gutierrez (Knopf, 2023).