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  • Writer's pictureThyme Is Tight

Stewed Chicken in Coconut Sauce

Updated: Jan 3, 2022


The refreshing coconut milk, along with the added spice, is reminiscent of Caribbean cuisine. This chicken is versatile, as it can be consumed as an entrée with sides of choice, yet it is saucy enough that it can also be added to a bowl of pasta. Get creative and enjoy!

(Pictured alongside "No-Carb Creamy Mashed "Potatoes")

Note: Because bouillon is typically high sodium, I only recommend adding salt if desired once sauce is finished cooking, at Step 7.

 

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes


Special Equipment

  • 1 Large Cooking Pan with lid

  • Can Opener

  • Cutting Board and Knife

Ingredients (US Standard)

  • 2 large chicken breasts, cut into 1-inch cubes

  • 3 tbsp Coconut Oil (or cooking oil of choice)

  • 1 tbsp Garlic, minced

  • 1 (13.5oz) can Unsweetened Coconut Milk

  • 1tsp Black Pepper, minced. (Or adjust to taste)

  • 1 tsp Chicken or Vegetable Bouillon (substitute with Better Than Bouillon for MSG-free)

  • 1.5 tbsp Ground Cayenne (Red Pepper), (or adjust to taste)

  • Salt, to taste

Ingredients (Metric)*

  • 2 large chicken breasts, cut into 1-inch cubes

  • 40.8g Coconut Oil (or cooking oil of choice)

  • 15g Garlic, minced

  • 400 mL Unsweetened Coconut Milk

  • 2.8g Black Pepper, minced. (Or adjust to taste)

  • 4g Low sodium Chicken or Vegetable Bouillon (substitute with Better Than Bouillon for MSG-free)

  • 7.9g Ground Cayenne (Red Pepper), (or adjust to taste)

  • Salt, to taste

*All metric units are converted and should be considered more or less.


Method

  1. In medium or large sized pan, heat cooking oil on Medium.

  2. Add garlic to oil and cook until fragrant, about 1 minute.

  3. Add chicken breast and pepper to the pan.

  4. Cook for about 4 minutes, stirring often, until exterior is white.

  5. Add can of Coconut Milk, Chicken Bouillon, and Cayenne. Stir to combine.

  6. Cover and cook for about 15 minutes, stirring occasionally, until coconut milk is boiling and chicken is fully cooked.

  7. Taste sauce. Add salt if desired, stir once more to combine.

  8. Serve immediately with sides of choice or on a bed of pasta.

 

Nutritional Data

Servings: 6

Calories: 278 | Protein: 20 | Carbs: 3.5 | Fiber: 0.3 | Fats: 18


*Nutritional data may vary depending on brands / types of cooking oil and Coconut Milk used. Goya Unsweetened Coconut Milk was observed for this calculations.*

 

This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.

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