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Chicken Breasts in Creamy Coconut Sauce

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Chicken Breasts in Creamy Coconut Sauce

Chicken with Creamy Coconut Sauce

Marian Blazes
Chicken in coconut sauce is an easy and delicious Colombian dish. Onions and red peppers help to season the creamy sauce made with coconut milk. The coconut flavor is subtle - not overpowering or overly sweet. Chicken in coconut sauce is fairly quick to prepare, making it a good weeknight choice. It's out of this world when served with Colombian coconut rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 1 1/2 pounds boneless skinless chicken breast halves
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cumin
  • 4 tablespoons olive oil
  • 1 tablespoon vinegar
  • 3/4 cup finely chopped white onion
  • 1 red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 package Sazon Goya seasoning (con azafran)
  • 1 13.5 ounce can coconut milk
  • 1 tablespoon flour

Preparation:

  1. Slice the chicken breasts in half horizontally, to make thinner pieces.

  2. Toss the chicken breasts with the oil and vinegar. Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper. Let them marinate for about an hour if possible, or overnight.

  3. Heat a large heavy skillet over medium high heat. Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown. Remove chicken to a plate and set aside.

  4. Add chopped onion, red pepper and garlic to the skillet. Stir in Sazon Goya seasoning, and sauté vegetables until soft and fragrant.

  5. Whisk flour into coconut milk, then add coconut milk to the skillet. Add the chicken breasts. Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook).

  6. Serve warm over rice.

Serves 4-6.

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