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    You are in: Home / Recipes / Caribbean Coconut Chicken Recipe
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    Caribbean Coconut Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Nif's Note:

    Super easy and super delicious, this is a slow-braised chicken dish with sweet potatoes, green bell peppers and coconut milk. Flavorful cilantro-scented (or skip the cilantro!) broth turns into a rich sauce. Serve with seasonal vegetables and you have a great meal. This is a recipe by a fellow named Keith Snow. Enjoy!

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    Units: US | Metric


    1. 1
      In a dish, combine the flour, cumin powder, rubbed sage, salt and pepper together. Dredge chicken legs in flour mixture until thoroughly coated.
    2. 2
      In a heavy Dutch oven over medium high, heat oil. Place the chicken legs with skin-side down and saute for about 15 minutes until nicely browned on one side. Then flip over and brown the other side.
    3. 3
      Add the diced onion and bell pepper and cilantro (or not). Season with a bit more salt and pepper, saute for additional 5 minutes.
    4. 4
      Then add the coconut milk, chicken stock and sweet potatoes. Cook covered for 30 to 35 minutes.
    5. 5
      In a small bowl, stir equal parts cold water & cornstarch; mix well to make slurry. Add half of slurry into the Dutch oven and cook until the sauce is slightly thickened. If not thick enough, add more slurry.
    6. 6
      Transfer the chicken on a serving platter, spoon over the sauce, garnish with cilantro, and serve.

    Ratings & Reviews:


    Nutritional Facts for Caribbean Coconut Chicken

    Serving Size: 1 (560 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1320.8
    Calories from Fat 667
    Total Fat 74.1 g
    Saturated Fat 28.8 g
    Cholesterol 256.0 mg
    Sodium 927.8 mg
    Total Carbohydrate 97.9 g
    Dietary Fiber 4.9 g
    Sugars 58.8 g
    Protein 64.9 g

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