World Flavors Cookbook

Gallina en Coco

Chicken braised in coconut milk with achiote and aromatics — the Caribbean coast dish of the Miskito and Creole communities.

Cuisine: Nicaragua

Ingredients

• 1 whole chicken, cut into pieces
• 400ml coconut milk
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tomatoes, diced
• 1 tbsp achiote paste (annatto)
• 1 green pepper, diced
• Fresh cilantro
• Salt and pepper
• Rice to serve

Instructions

1. Brown chicken in oil on all sides. Set aside.
2. Sauté onion, garlic, and pepper until soft.
3. Add tomatoes and achiote paste. Cook 5 minutes.
4. Return chicken. Add coconut milk.
5. Cover and simmer 40-45 minutes until chicken is very tender.
6. Season. Add cilantro. Serve with white rice.