Venezuelan Coconut Chicken

8 steps · 43 min total

1. 01

   Prep Chicken and Aromatics

   Cut the chicken breasts into bite-sized pieces. Peel and cut the 2 onions, then mince the 1 clove of garlic.
2. 02

   Gather Remaining Ingredients

   Before you start cooking, make sure all your remaining ingredients are measured out and ready to go.
3. 03

   Begin Cooking

   With all your ingredients prepped, it's time to start building the dish.
4. 04

   Sauté Onion for Sauce

   Heat a fry pan over medium heat. Add the 1/3 cup olive oil, and once it's hot, add the cut onion. Sauté until the onion is translucent, about 5-7 minutes.

   Remove the sautéed onion from the pan and transfer it to a blender or food processor.

5. 05

   Blend Sauce Base

   To the blender with the onion, add the 3 tomatoes, minced garlic, pinch of turmeric, pinch of cumin, 1 tablespoon sugar, 1 tablespoon ginger paste, 1 can coconut milk, and 1/2 cup water. Blend until the mixture is completely smooth.
6. 06

   Brown Chicken

   Using the same pan where you cooked the onion, add the chicken pieces. Brown them on all sides; this should take about 3 minutes.
7. 07

   Simmer Chicken in Sauce

   Pour the blended sauce mixture into the pan with the browned chicken. Add the 4 bay leaves. Bring the sauce to a simmer and cook for 15 to 20 minutes, or until the chicken is white inside and the liquid has thickened to a creamy consistency.
8. 08

   Finish and Serve

   Remove the bay leaves from the pan. Serve the Venezuelan Coconut Chicken immediately, ideally with white rice.