Pechugas de Pollo al Coco

Chicken Breasts with Coconut Sauce

Preparation info

  • Difficulty

    Medium

  • 6 to 8

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Chicken in Coconut Sauce is a dish of the Pacific region usually prepared with free-range chickens. It is very good and can be prepared ahead of time: cook it the night before and refrigerate it, or freeze it up to a week in advance, only to reheat right before serving what will be a tastier chicken. Freeze in one-layer thickness to defrost overnight in the refrigerator.

Ingredients

  • 6 tablespoons olive oil
  • 1 tablespoon plus ½ teaspoon garlic paste
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 whole chicken breasts cut in 2, skin and bones included
  • 2 cups sliced white onion
  • 1 cup julienned red bell pepper
  • ½ chicken bouillon cube
  • 1 teaspoon color* or turmeric
  • cups coconut milk (freshly made, or canned)
  • 2 tablespoons flour
  • 4 tablespoons minced parsley
  • Cooked white rice, for serving
  • Patacones, for serving

Method

  1. Combine 4 tablespoons of the oil, ½ teaspoon of garlic paste, and ¼ teaspoon each of the salt and pepper. Rub onto the chicken breasts. Set aside in the refrigerator to marinate for at least an hour or overnight if desired.
  2. In a large sauté pan over medium-high heat, brown the breasts skin-side down for 3 to 5 minutes or until golden. Turn and brown the bone side for 3 to 5 minutes more. Remove from the heat and set aside.
  3. In a large pot over medium heat, place the remaining 2 tablespoons of oil. Add the onion, red pepper, remaining garlic paste, bouillon cube, color, and the remaining ¼ teaspoon of salt and pepper. Sauté for 5 minutes.
  4. Place the coconut milk and flour in a bowl and mix until free of lumps; pour into the pot. Add the chicken breasts; cover and simmer for 15 to 20 minutes. Check to see if the chicken is cooked through, and remove from the heat.
  5. Sprinkle with parsley and serve over white rice with patacones.