Cuban · intermediate
Cuban Coconut Achiote Braised Chicken
Tender chicken thighs simmered in a creamy coconut broth infused with achiote oil, garlic sofrito, sweet bell peppers, and fresh citrus.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs evenly on all sides with ground cumin, salt, and freshly cracked black pepper.
- 02
Heat achiote oil in a large skillet with a lid over medium-high heat until shimmering.
- 03
Sear chicken thighs for 3 to 4 minutes per side until golden brown, then transfer them to a clean plate.
- 04
Lower heat to medium and add diced onion, green bell pepper, and minced garlic to the skillet, cooking for 5 minutes until soft and fragrant.
- 05
Pour in coconut milk, chicken broth, and fresh lime juice, using a wooden spoon to scrape up any browned bits from the skillet bottom.
- 06
Return chicken thighs and gathered juices to the skillet, cover with lid, reduce heat to low, and simmer gently for 20 minutes until chicken reaches an internal temperature of 165 Fahrenheit.
A LITTLE KITCHEN KNOW-HOW
Sofrito Base Braising
Sautéing aromatic vegetables in oil to create a flavorful foundation before braising proteins in seasoned liquid.
Notes from the kitchen
- Achiote oil gives this dish its traditional vibrant reddish-orange hue and subtle earthy taste.
- Serve over warm long-grain white rice to soak up the rich coconut sofrito gravy.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.