Cooking Colombian Chicken With Coconut Sauce Is Easier Than You Think!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: bone-in chicken

Skinless chicken is lower in fat; bone-in chicken is often cheaper.

Prepare marinade with chicken thighs, Mexican oregano, Worcestershire sauce, cumin, black pepper, salt, and lime juice; let sit overnight.

On cooking day, heat 2 tablespoons olive oil in a large saucepan over medium-high heat.

Brown the chicken thighs for about 8 minutes, flipping halfway through.

Remove chicken and add reserved marinade to the pan; cook for 30 seconds until fragrant.

Add shredded yellow onion and cook for 3 minutes.

Add shredded red and yellow bell peppers; cook for another 3 minutes.

Add shredded carrots and cook for 5 minutes.

Add shredded tomatoes and bay leaves; cook until bright orange, about 3-4 minutes.

Return chicken to the pan and stir to coat.

Add 1 can of Goya coconut milk; bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level: