Ingredients with Measurements:
- 1 lb chicken breast, cut into small pieces
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup coconut milk
- 1/4 cup chicken broth
- 2 garlic cloves, minced
- 1/2 onion, chopped
- 1 tbsp fresh cilantro, chopped
- 1 lime, juiced
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces to the skillet and season with salt, black pepper, cumin, and paprika.
3. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned and cooked through.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the garlic and onion and sauté for 2-3 minutes until softened.
6. Add the coconut milk and chicken broth to the skillet and stir to combine.
7. Bring the mixture to a simmer and let it cook for 5-7 minutes until it thickens slightly.
8. Add the chicken back to the skillet and stir to coat it in the sauce.
9. Cook for an additional 2-3 minutes until the chicken is heated through.
10. Remove the skillet from the heat and stir in the fresh cilantro and lime juice.
11. Serve the chicken with the coconut sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs.
- Olive oil can be substituted with vegetable oil.
- Coconut milk can be substituted with heavy cream or almond milk.
- Chicken broth can be substituted with vegetable broth or water.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced tomatoes or bell peppers to the skillet for extra flavor and color.
- Use different spices such as curry powder or chili powder for a different flavor profile.
- Add a tablespoon of honey or brown sugar to the sauce for a sweeter taste.
- Use shrimp or beef instead of chicken for a different protein option.
Tips and tricks:
- Make sure to cut the chicken into small pieces to ensure even cooking.
- Don't overcrowd the skillet when cooking the chicken, as it will prevent it from browning properly.
- Use a wooden spoon to stir the sauce to prevent it from sticking to the skillet.
- Taste the sauce before adding the chicken back to the skillet to adjust the seasoning if needed.
Storage instructions:
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the chicken and sauce in a shallow bowl or on a plate with a side of rice or vegetables.
Garnishes:
Garnish with additional fresh cilantro or lime wedges.
Pairings:
Pair with a side of rice or quinoa and a green salad.
Suggested side dishes:
- Cilantro lime rice
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the chicken is not cooked through, let it cook for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Puntas de Pollo con Salsa de Coco is a traditional dish from Puerto Rico that combines the flavors of coconut and chicken.
Flavor profiles:
This dish has a savory and slightly sweet flavor profile with hints of coconut, garlic, and lime.
Serving suggestions:
Serve this dish as a main course for dinner or lunch.
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Region: Peruvian