Venezuelan Coconut Chicken
A Venezuelan-inspired chicken dish simmered in coconut milk with tomatoes, garlic, turmeric, cumin, and spices, finished with a creamy sauce and served over white rice.
Pasos
- 1
Cut the chicken into bite-sized pieces. Peel and cut the onion, and mince the garlic.
- 2
Prepare the remaining ingredients and get ready to start cooking.
- 3
Heat a fry pan over medium heat. Add the oil and sauté the onion until translucent.
- 4
Remove the onion from the pan and transfer to a blender or food processor.
- 5
Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, and water; blend until smooth.
- 6
In the same pan, brown the chicken on all sides (about 3 minutes).
- 7
Add the blended ingredients and bay leaves to the pan, bring to a simmer, and cook until the chicken is white inside and the liquid is creamy (15–20 minutes).
- 8
Remove the bay leaves and serve with white rice.
