Coconut Milk Chicken

<h2 class="subheader">Pollo en Leche de Coco</h2> Take a trip to Guatemala – in your kitchen! This tasty Coconut Milk Chicken recipe is a specialty in many Guatemalan homes. Here chicken pieces are simmered in GOYA® <a title="Coconut Milk Goya" href="https://www.goya.com/en/products/coconut-milk-goya/" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a> enhanced with the flavor of sweet onion, bell pepper, and Latin seasonings. With just the right blend of sweet and savory we’re sure you’ll find it utterly irresistible. Serve with rice, warm tortillas, and enjoy the trip!

Total Time

60m

Prep Time:10m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Corn Oil , divided

3 lbs.

bone-in, skin-on chicken pieces (like breasts, thighs and/or legs)

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

medium onion, finely chopped (about ½ cup)

green bell pepper, finely chopped (about ½ cup)

red bell pepper, finely chopped (about ½ cup)

1 packet

GOYA® Sazón with Coriander and Annatto

1 can
(25.5 oz.)

GOYA® Coconut Milk

¼ cup

finely chopped fresh cilantro

Accompaniments:

2 cups

cooked GOYA® Canilla® Extra Long Grain Rice

1 pkg.
(10 oz.)

GOYA® Corn Tortillas , warmed

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Directions

Kitchen View

Step 1

Heat 1 tbsp. oil in large, deep skillet over medium-high heat. Using paper towels, pat chicken dry; season all over with Adobo. Add chicken pieces to skillet skin-side down. Cook, flipping once, until golden brown on both sides, about 10 minutes. Transfer chicken to plate.

Step 2

Pour remaining oil into skillet. Stir in onions and bell peppers. Cook, stirring occasionally, until vegetables are soft, about 7 minutes. Sprinkle Sazón over vegetables; cook until fragrant, about 30 seconds more. Pour coconut milk into skillet with vegetables. Transfer chicken to skillet skin-side up, arranging in single layer; bring coconut milk to boil. Reduce heat to medium-low. Simmer, covered, basting chicken occasionally with sauce, until chicken is cooked through (internal temperature will register 165°F on quick read thermometer when inserted into thickest part of thigh without touching the bone), about 25 minutes

Step 3

Transfer chicken to platter; loosely cover with foil. Increase heat to medium-high. Simmer coconut milk sauce, stirring occasionally, until sauce thickens slightly. Stir in cilantro; season with Adobo, if desired

Step 4

To serve, pour sauce over chicken. Serve with rice and tortillas.