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Pollo en Leche de Coco
Marinated chicken thighs braised in Latin American spices and coconut milk.
servings: 4
total time: 40 minutes
recipe by: Rae
Ingredients
- 4 chicken thighs, bone-in and skin-on
- For the Marinade:
- 4 TBSP olive oil
- 1 TBSP white vinegar
- 1 tsp table salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- For the Coconut Sauce:
- 1 TBSP olive oil
- 1 tsp turmeric
- 1/2 tsp annatto seeds
- 1/8 tsp allspice
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 6 cloves garlic, minced
- 14-ounce can unsweetened coconut milk
- 1/2 tsp salt
- 1 tsp lime juice
- 2 TBSP chopped cilantro
- Garnish:
- steamed white rice
- lime wedges
- 1/2 cup chopped yellow onion
- 2 TBSP chopped fresh cilantro
Directions
- Combine marinade ingredients in a large bowl and add chicken. Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Heat a Dutch oven over medium-high heat on the stove top and add the olive oil. Brown the chicken for 2-3 minutes on each side until the chicken gets a nice brown color. Remove chicken and place on a plate.
- In a small bowl mix the spices: turmeric, annatto, allspice, coriander, cumin, garlic powder, oregano, onion powder. Stir the spice blend into the leftover oil in the Dutch oven. Turn the heat to medium and stir until the spices bloom and become fragrant about 30 seconds - 1 minute, add the minced garlic and cook and stir another minute.
- Stir in the coconut milk and bring to a gentle simmer, stir in the salt.
- Carefully place the chicken in the sauce, leaving the skin exposed and bring back to a simmer. Place in the oven uncovered for 20-30 minutes, or until the chicken is cooked through and registers 165 degrees F at the thickest part.
- Remove the chicken to a serving dish. Stir the lime juice and 2 TBSP chopped cilantro into the sauce.
- Serve the chicken with the sauce, white rice, limes wedges, chopped onion, and fresh cilantro.
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