Pollo en Leche de Coco (Guatemalan Chicken in Coconut Milk)

Serves     8


1T vegetable oil
3lb chicken parts, preferably with skin (I used thighs)
¼ t annatto seeds or paprika
1 large onion, chopped
2 jalapenos, seeded, diced
1 small red sweet pepper, diced
4 cloves garlic, minced
1T flour
¼ t ground black pepper
1t cumin
½ t ground coriander seed
pinch turmeric
½ ‐ ¾ t salt
2 – 13.5oz. cans coconut milk
¼ c minced cilantro or parsley


In a large heavy pot, heat 1T vegetable oil over medium‐high heat. Brown chicken parts on all sides, in
batches, and set aside. Carefully drain off all but 2T of the fat remaining in the pot. Turn heat under pot
to medium‐low. Add annatto seeds or paprika, and cook, stirring, for one minute. Remove annatto seeds.
Add onion and cook 5 minutes. Add peppers and garlic and cook 2 minutes, stirring. Add flour and spices
(black pepper through salt) and cook one minute, stirring. Return chicken to pot and stir to coat with
mixture. Add coconut milk and stir. Heat until bubbling, then reduce heat to a simmer. Continue cooking,
partially covered, occasionally turning the chicken pieces, for 20 minutes or until nearly chicken is
cooked through. Remove cover and cook another 10 minutes or so to slightly reduce sauce. Adjust
seasonings. Garnish with chopped cilantro or parsley. Serve hot.


Notes and Instructions