Tender, moist chicken thighs with tons of flavor in a smooth, creamy delectable sauce that has a hint or two of heat. That’s Jamaican Chicken in Coconut Milk! Coconut Milk makes such a delightful sauce. It’s delicious just on its own, but when you add the chicken juices, onion, garlic, peppers and saffron, it’s elevated to stardom! This is another simple one pan, cooks on the stove top recipe that pairs beautifully with the Jamaican Rice and Peas that I posted yesterday. That rice will soak up all this fabulous sauce and you’ll wonder why you haven’t tried Jamaican food before now. Come along and let’s get started!
Here’s what we’ll need.
I used four bone in, skin on chicken thighs because there is just the two of us, but there is enough sauce for eight pieces of chicken. The extra sauce will not go to waste. It will be served over all that leftover Rice and Peas from yesterday!