Guatemalan Chicken in Coconut Milk | GOYA

Main Dishes

Guatemalan Chicken in Coconut Milk

Pollo en Leche de Coco

Take a trip to Guatemala – in your kitchen! This tasty recipe for chicken in coconut milk is a specialty in many Guatemalan homes. Chicken pieces are simmered in leche de coco (coconut milk) 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 and warm tortillas, and enjoy the trip!

Origin: Guatemala

Serves 4

Prep time: 10 min.


Total time: 1 hr.

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

¼ medium onion, finely chopped (about ½ cup)

½ green bell pepper, finely chopped (about ½ cup)

½ red bell pepper, finely chopped (about ½ cup)

1 packet Sazón GOYA® with Coriander and Annatto

1 can (25.5 oz) GOYA® Coconut Milk

¼ cup finely chopped fresh cilantro


Accompaniments:

2 cups cooked CANILLA® Extra-Long Grain Rice

1 pkg. (10 oz.) GOYA® Corn Tortillas, warmed

Directions

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