Name: Pollo en Coco

Ingredients:

• 6 boneless, skinless chicken thighs (1 1/4 pounds total)
• 2 teaspoons white wine vinegar
• 2 teaspoons whole-grain mustard
• 1 teaspoon chicken bouillon or consommé powder, such as Knorr brand (optional)
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons coconut or vegetable oil, divided
• 1 medium yellow or white onion (8 ounces), diced
• 1 large bell pepper (6 ounces), any color, stemmed, seeded and diced
• 1 cup chopped fresh plum tomatoes
• 2 cloves garlic, minced or finely grated
• One (13.5-ounce) can unsweetened coconut milk
• Steamed rice, for serving
• 1/2 bunch (1 ounce) chopped fresh cilantro leaves and tender stems (optional)

Instructions:

• In a medium bowl, season the chicken thighs with the vinegar, mustard, bouillon or consommé powder (if using), salt and pepper, tossing to coat the pieces well.
• Let marinate at room temperature for 15 minutes.
• In a medium pot over medium-high heat, heat 1 tablespoon of the oil until it shimmers.
• Add the onions, bell peppers, tomatoes and garlic and cook, stirring occasionally, until the vegetables are no longer juicy, 6 to 7 minutes.
• Using a slotted spoon, transfer the vegetables to a bowl.
• To the same pot, add the remaining 1 tablespoon of oil and the chicken.
• Cook the chicken, turning the pieces every couple of minutes, until golden all over, about 6 minutes. (The chicken will not be cooked through at this point.)
• Add the coconut milk and the reserved vegetables, and stir well, making sure to scrape up the brown bits at the bottom of the pot.
• Bring the stew to a simmer, cover and decrease the heat to low or until the liquid is at a slow simmer.
• Braise the chicken for 15 minutes, or until the internal temperature of the thigh registers 165 degrees on an instant-read thermometer.
• Uncover, increase the heat to medium, and bring the liquid to a boil.
• Continue cooking, stirring constantly, until the sauce thickens slightly, about 5 minutes.
• Remove from the heat and serve hot, family-style, with rice and cilantro on the side, if desired.

Comments: 1/13/2024 - My six chicken thighs weighed 1.67 lbs. I used the recipe’s amounts for the other ingredients, except I omitted the salt. My thermometer was missing a battery, so I took the thighs out at the end of the braising. Cutting into one, it looked cooked. There was a lot of liquid remaining at the end. I served it on rice and with Carrots in Dill Butter and with cilantro.

Source: https://www.washingtonpost.com/recipes/pollo-en-coco/

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