Pollo al Curry Con Leche de Coco
Ingredients
- 2½ pounds bone-in skin-on chicken pieces
- 1 teaspoon sazón seasoning
- 2 tablespoons canola oil
- ¼ chopped yellow onion
- ½ chopped green bell pepper
- ½ chopped red bell pepper
- 13½ ounces canned coconut milk
- Adobo powder as needed
- ½ cup chopped fresh cilantro
Instructions
- All ingredients ready? Let's begin!
- After patting the chicken dry with paper towels, season it with adobo powder.
- Heat half the oil in a skillet then add the chicken skin side down.
- Cook for 5 minutes then flip and cook for 5 more minutes skin side up.
- Put the chicken on a plate and keep it warm.
- Add the rest of the oil to the skillet then add the bell peppers and onions and cook until tender.
- Add the sazón and cook for another 30 seconds.
- Now add the coconut milk and then add the chicken back too in one layer.
- Once the mixture reaches a boil, turn the heat down and simmer for 25 minutes or until the chicken is cooked, stirring occasionally.
- Put the chicken on a platter and cover it with foil loosely.
- Turn the heat up again and simmer the sauce until it thickens a bit.
- Stir in half the cilantro.
- Divide the curry between 6 bowls and serve with the remaining cilantro sprinkled on top.
Video
Nutrition
Calories: 493kcal | Carbohydrates: 5g | Protein: 29g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 278mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 23mg | Calcium: 152mg | Iron: 5mg