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By G. Daniela Galarza

This easy and flavorful stew of chicken simmered in a coconut milk sauce, seasoned with onions, garlic, tomatoes, bell peppers and mustard, is made in several Latin American countries, especially those where coconut palms thrive. The recipe is adapted from author and culinary historian Sandra A. Gutierrez’s cookbook “Latinísimo.” Like all stews, it’s even better the next day. Serve it over rice, with plenty of cilantro on top.

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Storage: Refrigerate for up to 4 days.

Adapted from “Latinísimo” by Sandra A. Gutierrez (Knopf, 2023).

Ingredients

measuring cup

Servings: 46

Directions

Time Icon
Total: 45 mins, plus 15 mins marinating time
  1. Step 1

    In a medium bowl, season the chicken thighs with the vinegar, mustard, bouillon or consommé powder (if using), salt and pepper, tossing to coat the pieces well. Let marinate at room temperature for 15 minutes.

  2. Step 2

    In a medium pot over medium-high heat, heat 1 tablespoon of the oil until it shimmers. Add the onions, bell peppers, tomatoes and garlic and cook, stirring occasionally, until the vegetables are no longer juicy, 6 to 7 minutes. Using a slotted spoon, transfer the vegetables to a bowl.

  3. Step 3

    To the same pot, add the remaining 1 tablespoon of oil and the chicken. Cook the chicken, turning the pieces every couple of minutes, until golden all over, about 6 minutes. (The chicken will not be cooked through at this point.) Add the coconut milk and the reserved vegetables, and stir well, making sure to scrape up the brown bits at the bottom of the pot.

  4. Step 4

    Bring the stew to a simmer, cover and decrease the heat to low or until the liquid is at a slow simmer. Braise the chicken for 15 minutes, or until the internal temperature of the thigh registers 165 degrees on an instant-read thermometer. Uncover, increase the heat to medium, and bring the liquid to a boil. Continue cooking, stirring constantly, until the sauce thickens slightly, about 5 minutes. Remove from the heat and serve hot, family-style, with rice and cilantro on the side, if desired.

Nutritional Facts

Per serving (1 1/3 cups chicken and sauce), based on 6

  • Calories

    331

  • Fat

    26 g

  • Saturated Fat

    19 g

  • Carbohydrates

    9 g

  • Sodium

    295 mg

  • Cholesterol

    83 mg

  • Protein

    20 g

  • Fiber

    2 g

  • Sugar

    4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Latinísimo” by Sandra A. Gutierrez (Knopf, 2023).

Tested by G. Daniela Galarza.

Published December 21, 2023

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