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+ servings
Pollo en Salsa Coco
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Pollo en salsa de coco is a traditional chicken in coconut sauce recipe from Colombia that can also be made with seafood.
Course: Main Course
Cuisine: Latin American, Venezuelan
Servings: 4 people
Author: Mike Benayoun
  • 1 lb chicken (breast or thighs)
  • 1 cup tomato puree (or crushed tomatoes)
  • ½ red bell pepper , diced
  • 1 large onion , diced
  • 2 cloves garlic , crushed
  • 1 cup coconut milk
  • ½ vanilla bean (or ½ teaspoon vanilla extract)
  • ½ teaspoon mustard seeds , ground
  • ½ teaspoon cumin
  • A few thread of saffron , diluted in 2 tablespoons of hot water
  • Cilantro (for garnishing)
  • Olive oil
  • White rice
  • Fried plantains
  1. Heat oil in a saucepan over medium heat.
  2. Place the chicken and cook for a few minutes or until golden brown on all sides.
  3. Remove chicken from pan and set aside.
  4. Add onions, garlic and red pepper to the pan.
  5. Cook, stirring occasionally for a few minutes.
  6. Add tomatoes, coconut milk, cumin, mustard seeds and saffron and cook, stirring constantly for 4 to 5 minutes.

  7. Return chicken to the pan.
  8. Bring to a boil, then reduce heat to medium-low, add vanilla, cover and simmer for about 20 minutes or until chicken is tender.
  9. Add salt and pepper.
  10. Stir in chopped cilantro and serve hot with white rice and/or fried plantains.