One Pan Coconut Chicken With Plantain Chips
Tender chicken simmered in a creamy sauce and dunked with flavorful plantain chips makes an easy and satisfying meal with deliciously balanced flavors and minimal clean-up.
Servings: 6 Servings
Calories: 270kcal
Equipment
- 1 small bowl to mix spices
- 1 Fork to turn the chicken thighs
- 1 Rolling Pin (optional) If you use large plantain chips, I recommend crushing them into smaller pieces.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon salt, divided, or more to taste
- 6 boneless, skinless chicken thighs, thoroughly pat-dried About 1.59 pounds or 722 grams
- 2 teaspoons sweet paprika powder
- 2 teaspoons onion powder
- 1 cup chicken broth or stock 225 ml
- ¼ cup coconut cream 85 grams
- 2 cups plantain chips (see note) 105 grams
Instructions
- Heat olive oil in a large frying pan over medium heat. Season the bottom of the pan with a few pinches of salt.3 tablespoons olive oil, 1 teaspoon salt, divided, or more to taste
- Arrange the chicken thighs so they snuggly fit into the pan next to each other, and season with the remaining salt.6 boneless, skinless chicken thighs, thoroughly pat-dried
- Pan-fry for 5 to 7 minutes, then use a fork to turn them around. Cook for another 2 to 3 minutes—season with paprika and onion powder.2 teaspoons sweet paprika powder, 2 teaspoons onion powder
- Pour in the broth and the coconut cream.1 cup chicken broth or stock, ¼ cup coconut cream
- Divide the plantain chips over and in between the chicken thighs. Cover and let it gently simmer over medium-low heat for 20 minutes or until the chicken is cooked through, flavors have developed, and plantain chips have softened.2 cups plantain chips (see note)
Notes
Storage: Store leftovers in the fridge for up to 4 days.
Tips:
- Pat dry the chicken thoroughly with paper towels before cooking.
- When pan-frying, don't move the chicken for the first 5 to 7 minutes. You can peak at the 5-minute mark. But the chicken thighs will usually easily loosen from the pan when sufficiently browned. Let them cook longer if they seem to stick to the pan.
- Use the thickest part of a coconut cream can, if possible. Otherwise, shake the can to sufficiently combine the liquid and creamy parts.
- Allow the plantain chips to become mushy. Check halfway through cooking time to ensure they are well-dunked in the sauce.
- Plantain chips: Go for salted roasted plantain chips, but for a spicier touch, try a Jerk-Style Flavored plantain chips.
- Salt: Adjust the amount of salt to taste if you're using very salted plantain chips.
- Serving tip: It tastes best when served with a simple, refreshing salad like this Healthy Cucumber Salad or Mango Avocado Salad.
Nutrition
Serving: 1 | Calories: 270kcal | Carbohydrates: 17g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 637mg | Potassium: 546mg | Fiber: 1g | Sugar: 10g | Vitamin A: 914IU | Vitamin C: 9mg | Calcium: 18mg | Iron: 1mg
