Caribbean Coconut Chicken

Why You’ll Love This Recipe

This dish balances the richness of coconut milk with the warmth of Caribbean spices. It’s easy to prepare, family-friendly, and can be adjusted for spiciness depending on your preference. Whether served with rice, vegetables, or fried plantains, it’s a complete and satisfying meal that feels both comforting and festive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1.2 kg chicken, cut into pieces (thighs or drumsticks)

• 1 onion, sliced

• 2 garlic cloves, crushed

• 1 red or green bell pepper, sliced

• 2 scallions or spring onions, chopped

• 1 bouquet garni (thyme, bay leaf, parsley)

• 1 whole Scotch bonnet pepper (do not pierce)

• 200 ml coconut milk

• 2 tablespoons oil (sunflower or coconut)

• 1 tablespoon fresh lime juice

• 1 teaspoon turmeric or colombo powder (optional)

• Salt and pepper, to taste

Directions

1. In a large bowl, drizzle chicken pieces with lime juice, rinse lightly, then season with salt, pepper, garlic, and turmeric or colombo. Marinate for 30 minutes if possible.

2. In a Dutch oven or heavy pot, heat the oil and sauté onion, garlic, scallions, and bell pepper over medium heat for about 5 minutes.

3. Add marinated chicken and brown well on all sides, about 10 minutes.

4. Add the bouquet garni and the whole Scotch bonnet pepper. Pour in a splash of water to prevent sticking, cover, and simmer for 25–30 minutes on low heat.

5. Stir in the coconut milk and cook uncovered for another 10 minutes until the sauce thickens slightly.

6. Adjust seasoning to taste, then remove the bouquet garni and pepper before serving.

Servings and timing

This recipe makes 4 servings. It requires 15 minutes of prep, 30 minutes of marinating, and 45 minutes of cooking, for a total of about 1 hour and 30 minutes. Each serving provides roughly 450 calories.

Variations

• Swap chicken for turkey or shrimp for a different protein.

• Add vegetables such as zucchini, carrots, or eggplant for more depth.

• Pierce the Scotch bonnet for a spicier version.

• If unavailable, replace with bird’s eye chili or a pinch of Espelette pepper.

• Substitute turmeric with curry for a milder taste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to keep the sauce creamy. It can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make Antillean Coconut Chicken ahead of time?

Yes, it reheats well and the flavors deepen the next day.

What side dishes pair best with this?

Serve with white rice, Creole rice, fried plantains, or sautéed vegetables.

Can I replace coconut milk?

Use coconut cream for a richer sauce, but avoid dairy milk as it alters the flavor.

How can I reduce the spiciness?

Keep the Scotch bonnet whole and remove it before serving, or add extra coconut milk to mellow the heat.

Can I use a whole chicken?

Yes, just cut it into pieces. Thighs or drumsticks work best for tenderness.

Is marinating essential?

It enhances flavor, but even 15 minutes makes a difference if you’re short on time.

Can I cook it in the oven?

Yes, cover and bake at 350°F (180°C) for about 45 minutes.

Should the Scotch bonnet always stay whole?

Traditionally yes, unless you prefer a very spicy dish—then pierce it slightly.

Can I make it without a bouquet garni?

Yes, just use thyme and parsley if that’s what you have.

Is this dish kid-friendly?

Yes, as long as you leave the chili whole and remove it before serving.

Conclusion

Antillean Coconut Chicken is a comforting Creole classic that blends exotic flavors with home-style warmth. Easy to make yet deeply flavorful, it’s the perfect dish for family dinners or festive gatherings. Its creamy coconut sauce and aromatic spices guarantee a taste of the Caribbean in every bite.

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