Caribbean Coconut Chicken Recipe

Name: Caribbean Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; 2 tablespoons cumin powder; 2 tablespoons rubbed sage; ½ teaspoon salt (as needed, to taste); ½ teaspoon black pepper, freshly ground (as needed, to taste); 2 lbs chicken legs with thigh, skin on; ¼ cup extra virgin olive oil; 1 cup white onion, diced; 1 cup green bell pepper, diced; 2 tablespoons cilantro, chopped; 1 cup coconut milk, canned; 2 cups chicken stock; 2 tablespoons cornstarch (as needed); 2 tablespoons cold water (as needed); 1 cup sweet potato, diced; cilantro or parsley, chopped, to garnish

Servings: persons

½ cup all-purpose flour
2 tablespoons cumin powder
2 tablespoons rubbed sage
½ teaspoon salt (as needed, to taste)
½ teaspoon black pepper, freshly ground (as needed, to taste)
2 lbs chicken legs with thigh, skin on
¼ cup extra virgin olive oil
1 cup white onion, diced
1 cup green bell pepper, diced
2 tablespoons cilantro, chopped
1 cup coconut milk, canned
2 cups chicken stock
2 tablespoons cornstarch (as needed)
2 tablespoons cold water (as needed)
1 cup sweet potato, diced
cilantro or parsley, chopped, to garnish

1
In a dish, combine the flour, cumin powder, rubbed sage, salt and pepper together.
2
Dredge chicken legs in flour mixture until thoroughly coated.
3
In a heavy Dutch oven over medium high, heat oil.
4
Place the chicken legs with skin-side down and saute for about 15 minutes until nicely browned on one side.
5
Then flip over and brown the other side.
6
Add the diced onion and bell pepper and cilantro (or not).
7
Season with a bit more salt and pepper, saute for additional 5 minutes.
8
Then add the coconut milk, chicken stock and sweet potatoes.
9
Cook covered for 30 to 35 minutes.
10
In a small bowl, stir equal parts cold water & cornstarch; mix well to make slurry.
11
Add half of slurry into the Dutch oven and cook until the sauce is slightly thickened.
12
If not thick enough, add more slurry.
13
Transfer the chicken on a serving platter, spoon over the sauce, garnish with cilantro, and serve.

950

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup all-purpose flour, 2 tablespoons cumin powder, 2 tablespoons rubbed sage, ½ teaspoon salt (as needed, to taste), and more.

Yes, Caribbean Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Coconut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions