Venezuelan Coconut Chicken
Venezuelan coconut chicken balances warm spices with the richness of coconut milk, creating a dish that's simultaneously aromatic and silky. The technique of building flavor through bay leaves, turmeric, and cumin before adding chicken allows each spice to deepen rather than compete. This approach reflects Venezuelan cooking's practical elegance: coaxing maximum flavor from a focused ingredient list. The result is a weeknight dinner with the complexity of something that simmered for hours.
Instructions
Cut the chicken up into bite size pieces.
Peel and cut the onions, mince the garlic.
Assemble the rest of the ingredients and you are ready to start cooking.
Make the Dish Heat up a fry pan over medium heat.
Add the oil and when hot, sauté the onion until translucent.
Remove from pan and transfer to a blender or food processor.
Add tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk, water and blend smooth.
In the same pan you cooked the onion, add the chicken and brown all sides.
This should take about 3 minutes.
Add the blender ingredients and bay leaves to the pan, bring to a simmer and cook until the chicken is white inside and the liquid is creamy. (15 to 20 minutes) Remove the bay leaves and serve with white rice..
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