Coconut Caribbean Chicken

If you read my last post with the recipe for Costa Rican Gallo Pinto, then you know that I’ve spent plenty of time in Costa Rica over the last 12 years. My most recent trip to Costa Rica was for New Years 2016 when Bryce and I went to celebrate the wedding of my dear friend Casey (who I met during study abroad) and her husband José (who she met while studying abroad). I was super pumped to be able to share my love for this incredible country with my brand new fiancé (we got engaged the night before we left for our trip). After the wedding and all the festivities, I made sure to take Bryce to my favorite part of Costa Rica on the Caribbean coast–Puerto Viejo.

Puerto Viejo isn’t the most beautiful beach in Costa Rica…but there is just something about the whole vibe there that just makes you want to keep coming back. With tons of surfable waves, friendly monkeys and beautiful wildlife, super cheap accommodations, and the MOST AMAZING Caribbean food–you’ll never want to leave. In Puerto Viejo, they don’t eat as much Gallo Pinto as they do “Rice and Beans” (they actually call it “rice and beans” in English). Rice and Beans is made with coconut milk, and is a little bit sweet, but still savory.

However…what I haven’t been able to live without has been the chicken. Oh the chicken! The fall apart in your mouth, flavorful, and delicious chicken. I’ve tried for years to recreate it…and I finally figured it out this summer! It has quickly become a staple in our house, and we eat it at least once every two weeks if not more. Bryce even asked for it to be one of his birthday week meals (along with Gallo Pinto as a side).

I hope you’re ready…because this may be one of the easiest and most flavorful dinners ever…and your house is going to smell AHHH-mazing!

Print Recipe

Coconut Caribbean Chicken

Prep Time

5 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 2 lb chicken thighs
• 1 tbsp olive oil
• 2 cup coconut milk
• 2 tsp ground ginger
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp thyme
• 1 tsp garlic salt
• 1/2 tsp basil
• 1/2 tsp cinnamon

Prep Time 5 minutes Cook Time 25 minutes Servings people Ingredients 2 lb chicken thighs 1 tbsp olive oil 2 cup coconut milk 2 tsp ground ginger 2 tsp cumin 2 tsp paprika 1 tsp thyme 1 tsp garlic salt 1/2 tsp basil 1/2 tsp cinnamon

Instructions

1. Heat the oil in a pan, and on high heat brown the chicken on both sides (about 2 minutes each side)

   
2. Pour in the coconut milk, and stir in the spices

   
3. Cook on medium heat for 20 minutes with a lid covering the pan

   
4. Turn off heat and let cool for about 3-5 minutes. When you serve the chicken, spoon some extra coconut milk broth onto the chicken

Recipe Notes

This recipe can also be made in a slow-cooker. Just put the ingredients in and cook for 6-8 hours on low, or 3-4 hours on high.

Share this Recipe

Enjoy this delicious chicken with Gallo Pinto, fried plantains, a fresh cabbage salad with a little oil and lime juice. Pair it with your favorite fresh fruit smoothie…and you’ll be right there on the warm sunny beaches of Puerto Viejo!