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Pollo en coco (pollo en coco): recipe illustration
Meat

Pollo en coco (pollo en coco)

Chicken simmered in a creamy coconut milk sauce, flavored with garlic and onion, typical of the Panamanian Caribbean coast. Its mild, slightly sweet taste goes very well with white rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

559 kcal per serving

Protein
38.6 g
Carbohydrates
9.2 g
of which sugars
6.2 g
Fat
40 g
of which saturated fat
21.9 g
Fiber
3.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the chicken into pieces, season with salt and pepper, then sprinkle with paprika and cumin.
  2. In a Dutch oven, brown the chicken in the oil over medium-high heat, 4 to 5 minutes per side, then set aside.
  3. In the same pot, sauté the sliced onion and bell pepper, then the chopped garlic for 3 minutes.
  4. Add the diced tomatoes and let them break down for 4 minutes, stirring.
  5. Return the chicken to the pot, pour in the coconut milk and add the whole chili if you like.
  6. Cover and simmer gently for 35 to 40 minutes, turning the chicken halfway through, until tender and the sauce has thickened.
  7. Remove the chili, adjust the seasoning and serve with white rice and a lime wedge.

Variations and tips

Vegetarian version. Replace the chicken with potatoes and red beans, keeping the coconut milk.

More ideas

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Original Ecomely recipe.