Coconut chicken ala Coconut

Cooking posts are hard.  Maybe just hard for me, since millions of cooking blogs do it everyday.  I bow down to them.  Maybe one of my tens of readers will make this and love it.  If you do, and you don’t. Please keep it to yourself. I just spent an entire day making what usually takes me a good 10 minutes.

Coconut Chicken  – the cast

4 skinless, boneless chicken thighs

1 can coconut milk

1 lime

2 tablespoons of olive oil

1 tablespoon of salt

1 large onion, red pepper and green pepper (I had some frozen fire roasted ones that I used)

1 chicken bouillon cube

3 tablespoons of tomato paste

2 bay leaves

1 tablespoon of garlic powder

Handful of cilantro

Generously douse the chicken in the juice of one lime and then sprinkle the chicken with salt and garlic powder

Heat the olive oil on a high heat


Add the chicken and sear both sides – don’t worry about cooking all the way through

Once it’s seared, take the chicken out and let it rest.  Add the peppers, bouillon cube, bay leaves and tomato paste


Stir it around to pick up all the chicken bits on the bottom of the pan

My onions and peppers were precooked – but you’ll need a good 5 minutes to cook them down. Then add the full can of coconut milk and bring to a boil. Be sure to shake the can first – if you don’t – you’ll get some funky clear liquid  with white goo on the bottom. Been there. Done that.

Add that patient chicken back in the pan with all the juices, put a lid on it, and turn the heat to low


While the chicken cooks with the sauce for 5 minutes, chop up way too much cilantro – you’ll only use 1 tablespoon of that heap.  Add it to the chicken and keep the rest, there may be some salsa that needs it during the week.

Serve it up with some homemade white rice.

I keep mine in Golden China to-go containers. What?

8 Comments (+add yours?)

  1. forsarap
    Jun 10, 2012 @ 21:27:32

    OMG that looks amazing!


  2. We All Have Aspergers
    Jun 10, 2012 @ 21:44:31

    Seriously, too funny. Thanks for all the pics (ESP the hi n low stove setting)!! What I really want to know is how you know what’s good and what’s not when you don’t eat it? Also, glad I have me some of that Golden China rice too 🙂


  3. coffeepoweredmom
    Jun 11, 2012 @ 08:20:54

    Ooh that looks delicious. I wonder how much a can of coconut milk costs…? The next time that boneless skinless chicken is on sale, I would love to try this. I loved all of your pictures, laughed at the ones of your stove dials, and laughed A LOT at the way you cut up WAY too much cilantro. At least you have a plan for the rest. 😀 I cut up way too much eat time too. Silly cilantro.


    • wifemothereventplanner
      Jun 11, 2012 @ 14:04:54

      Glad you’ll try this. The brand of coconut milk I get is about $5.50 – but you don’t need the whole can. My husband loves a lot of gravy but you could get away with 1/2 a can and use the rest for another recipe. Let me know if you end up making it!


  4. Melanie B.
    Jun 11, 2012 @ 09:30:45

    YUM – looks amazing!!!!


  5. doris huculiak
    Jun 12, 2012 @ 22:19:54

    I made this receipe today and Amy especially loved it!


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