Coconut Chicken
May 9, 2020
This coconut chicken is popular in the coastal region of Colombia. I didn’t grow up eating it (Because I grew up in the interior of Colombia) But it definitely tastes like summer vacation or spring break to me. I hope I’m not biased because I kind-of have a coconut obsession. But I swear, this recipe is so tasty that it’s surprising how easy it is to make. Perfect to eat with white rice, patacones, or stream potatoes.
Print
Ingredients
5 Boneless Chicken Thigh
1 Tbs of Adobo Goya
Vegetable Oil ( To Cook)
1/2 White Onion (Diced)
6 Mini Bell Pepper (Diced)
2 Envelops Sazon Goya
2 Coconut milk Cans
Directions
- Season the boneless chicken thighs with the goya adobo seasoning.
- In a saucepan add oil, and cook seasoned chicken thighs. Once cooked set aside for later.
- In a large sauce pan, add oil, white onion, mini bell peppers, and sazon goya. Cook for 5 minutes.
- Add coconut milk and reduce for 20 minutes or until thickened.
- Incorporate cooked chicken in the sauce.
- Serve with rice, patacones, or potatoes.
- Enjoy!
You May Also Like
Goya Spatchcock Chicken
Spicy Beer Chicken