Dinner

Venezuelan Coconut Chicken

Name: Venezuelan Coconut Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Venezuelan
Ingredients: 2 chicken breasts, cut into bite-size pieces; 2 onions, peeled and chopped; 1 clove garlic, peeled and crushed; 4 bay leaves; black pepper, Pinch; turmeric, Pinch; cumin, Pinch; salt, Pinch; 1 tablespoon sugar; 3 tomatoes; 1 tablespoon ginger paste; 1/3 cup olive oil; 1 can coconut milk; 1/2 cup water; white rice, as needed

Tender chicken breast in a creamy Venezuelan-inspired coconut, tomato, and ginger sauce.

40 min
480 kcal
Gluten-free
Venezuelan

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Cut the chicken into bite-size pieces.
Step 2:
Peel and chop the onions.
Step 3:
Mince the garlic.
Step 4:
Assemble the remaining ingredients.
Step 5:
Heat a frying pan over medium heat.
Step 6:
Add the olive oil and, once hot, sauté the onion until translucent.
Step 7:
Remove the onion from the pan and transfer it to a blender or food processor.
Step 8:
Add the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, and water to the blender.
Step 9:
Blend until smooth.
Step 10:
In the same pan, add the chicken and brown it on all sides, about 3 minutes.
3 min
Step 11:
Add the blended ingredients and bay leaves to the pan.
Step 12:
Bring to a simmer and cook until the chicken is white inside and the liquid is creamy, 15 to 20 minutes.
15–20 min
Step 13:
Remove the bay leaves.
Step 14:
Serve with white rice.