Jamaican Chicken in Coconut Milk

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!

Jamaican Chicken in Coconut Milk

The chicken is so tender it falls off the bone and melts in your mouth. With a hint of heat from the red chili and that unique flavor that only saffron can impart, this is special enough for a company dinner but comforting enough for an every day family meal. A 12 inch high sided skillet is recommended.

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 4 Servings

Ingredients

  

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• 3 tbsp Canola Oil
• 4 pieces chicken thighs
• 1 1/2 cups chopped onion
• 2 cloves garlic minced
• 1 fresh red chili jalapeno
• 400 ml coconut milk That's usually one can
• 1/2 tsp saffron strands A good pinch!
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 tbsp dried parsley for garnish

Instructions

 

• Heat the Canola oil in a large deep skillet until hot. Add in the chicken thighs and gently fry over medium heat until nicely browned. Turn them over a couple of times while browning. Remove the chicken to a platter and pour off all but 2 tbsp of grease.
  
• Add the onions, garlic and the chili to the skillet and cook over medium low heat until soft but not brown.
  
• Pour the coconut milk into the skillet and sprinkle on the saffron strands, salt and pepper. Stir until combined.
  
• Return the chicken pieces to the skillet and simmer gently for about 45 minutes or until the chicken is cooked through and the juices run clear. Turn the chicken pieces over a couple of times while simmering.
  
• Sprinkle with the dried parsley and serve right from the pan. Perfect with Jamaican Rice and Peas. Pour some of the sauce over the chicken and more over the rice. Also wonderful servesdwith plain white rice.
  
• I hope you enjoy my taste of Jamaican foods. They are not so exotic as you might think, but they have a delightful taste and flavor of their own and we love Jamaican cuisine!
• It's a freezing cold and snowy day here in the mountains of northeast Washington State. I plan on hunkering down today and cooking up a my cousin's recipe for Gumbo. I hope wherever your journey leads you this day, that it is full of wonderful foods, family and friends. Journey On! Hugs and love from me, Karen, TJG

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