Cooking Colombian Chicken With Coconut Sauce Is Easier Than You Think!
An amazing dish, filled with vegetables and outstanding flavors. If you are new to Colombian cuisine, this is the place to start! Braised in coconut milk and other amazing ingredients, this chicken we be added to your normal rotation!
Ingredients:
For the marinade:
8 large peeled garlic cloves
1 T salt
1/2 t freshly ground pepper
2 t ground cumin
Juice from 1 large lime
3 1/2 pounds bone-in chicken thighs
For the cooking sauce:
8 medium (about 1 1/2 pounds) plum tomatoes, cut in half crosswise
1 large yellow onion
1 medium red bell pepper, cored, seeded and cut into quarters
1 medium yellow or orange bell pepper, cored, seeded and cut into quarters
1 large carrot, peeled
1 15 oz can unsweetened coconut milk
1 t salt
The night before:
1. Place the garlic cloves, salt, pepper, cumin and oregano in a mortar and mash into a paste.
2. Stir in the lime juice and Worcestershire sauce.
3. Place the chicken thighs in a large bowl, or in a large ziplock bag, and toss with the marinade.
4. Let sit for at least 2 hours at room temperature, or in the refrigerator overnight.
The day of:
1. Shred the tomatoes, onion and peppers using either a course box grater or in a food processor, placing each vegetable in a different bowl. Remove any large pieces of tomato skin.
2. Scrape as much marinade from the chicken and reserve the marinade.
3. Heat the oil in a large saucepan or dutch oven over medium high heat.
4. Add the chicken and brown on all sides (about 8 minutes).
5. Remove the chicken and set aside, leaving the oil in the saucepan.
6. Add the reserved marinade to the oil and stir until golden (about 30 seconds).
7. Add the onion and sauté until soft (about 3 minutes).
8. Add the bell peppers and stir for about 3 minutes.
9. Add the carrot and stir, cooking for about 5 minutes.
10. Add the tomatoes and bay leaves and cook until the tomatoes turn light orange and the sauce begins to thicken (about 5 minutes).
11. Return the chicken to the saucepan and stir for about 2 minutes to well coat the chicken.
12. Stir in the coconut milk and salt and bring to a gentle boil.
13. Lower the heat to medium-low and allow to simmer for about 20-25 minutes, until the chicken is fork tender.
14. Remove the bay leaves.
15. If you desire a finer sauce, remove the chicken, then pour the sauce through a fine mesh strainer, but we like it with texture.
16. Serve over rice. ENJOY!
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