Venezuelan Coconut Chicken
Venezuelan Coconut Chicken — a classic Venezuelan chicken recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Venezuela, Dinner
Ingredients
- 2 g chicken breasts
- 2 g onions
- 1 clove crushed garlic
- 4 pcs bay leaves
- 1 g black pepper
- 1 g turmeric
- 1 g cumin
- 1 g salt
- 1 g sugar
- 3 g tomato
- 1 tbsp ginger paste
- 0.3333333333333333 g olive oil
- 1 ml coconut milk
- 0.5 ml water
Instructions
- Trim the chicken and cut it into bite-sized pieces.
- Peel and chop the onions, then finely mince the garlic.
- Assemble the rest of the ingredients: tomatoes, turmeric, cumin, sugar, ginger paste, coconut milk, water, bay leaves, oil, and rice for serving.
- Warm a frying pan over medium heat and pour in the oil.
- Once the oil is shimmering, sauté the onions until they turn translucent.
- Take the softened onions out of the pan and place them into a blender or food processor.
- Add the tomatoes, minced garlic, turmeric, cumin, sugar, ginger paste, coconut milk, and water to the blender and puree until smooth.
- Return the pan to heat, add the chicken, and brown it on all sides for about 3 minutes.
- Pour the blended sauce and add the bay leaves to the pan, then bring the mixture to a gentle simmer.
- Simmer for 15–20 minutes, until the chicken cooks through and the sauce becomes creamy.
- Discard the bay leaves and serve the dish alongside white rice.