Incredible Coconut Chicken | CaribbeanPot.com

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers natural sweetness with potential health benefits.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Heat 3 tablespoons of coconut oil in a large skillet over medium heat.

Add 3 chicken legs, seasoned with salt and black pepper, and cook for about 10 minutes, flipping occasionally.

Remove excess fat from the skillet, leaving about half.

Lower the heat and add 1 diced medium onion, 5 cloves of garlic, and 2 riri peppers; stir to combine.

Add 1 scallion and fresh thyme, stirring to release flavors.

Add 1 medium tomato and cook for 2-3 minutes until soft.

Preheat the oven to 425°F.

Deglaze the skillet with a splash of white wine, scraping the bottom to release fond.

Add salt to taste and adjust seasoning as needed.

Pour in coconut milk and stir; add water to thin out the mixture.

Bring to a boil, then tuck the chicken pieces into the mixture.

Transfer the skillet to the oven and bake until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens