Coconut Smothered Chicken

Coconut Smothered Chicken is a rich and comforting Caribbean-inspired dish made with juicy, bone-in chicken thighs seasoned in bold island spices, then seared and baked in a creamy coconut milk gravy. Infused with fresh thyme, garlic, ginger, sweet bell peppers, and tomatoes, this dish delivers deep flavor in every bite. Perfect served over rice, mashed potatoes, or your favorite side, it’s an easy yet impressive meal for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings: 4 people
Course: Main
Cuisine: Jamaican
Ingredients Method Notes

Ingredients
  

  • 2 ½ lbs. bone in skin on chicken thighs
  • 1 15 Oz can coconut milk
  • ½ cup chicken broth
  • 3 tbsp all-purpose flour
  • 1 onion sliced
  • 2 green onions curt into 3rds
  • 4 sprigs fresh thyme
  • ½ tri colour bell peppers sliced
  • 4 garlic cloves minced
  • 3 roma tomatoes diced
  • 1 pinch of fresh ginger grated
  • ½ tsp grated nutmeg
  • 1 tsp salt
  • 2 tsp coconut sugar
  • 1 ½ tsp black pepper onion powder, garlic powder, smoked paprika, Caribbean sazon, all-purpose seasoning, ground scotch bonnet pepper, or cayenne pepper.
  • 1 tbsp olive oil
  • 6 tbsp avocado oil

Method
 

  1. Wash chicken in water and white vinegar, trim excess fat and skin. Rinse, remove excess water, pat dry with clean paper towel. In a small bowl combine all the dry seasonings excluding the ground nutmeg, mix well to combine. Drizzle the olive oil onto chicken, and rib into chicken pieces on both sides, season with dry season mix, leaving about 1 tsp behind for later. Cover season chicken and set aside for at least 45 minutes. Preheat oven to 350F, Heat avocado oil on medium heat, brown chicken pieces about 3 minutes on each side, set chicken pieces aside. In the same pan, add the butter, let it melt, add onions and saute for 2 minutes, add ginger and minced garlic, stir well to combine, add tomatoes, and bell peppers, stir well to combine, sauté for 3 minutes. Add the flour and cook for 2 minutes stirring constantly, add the coconut milk, chicken broth, ground nutmeg, sugar and remaining 1 tsp of seasoning mix. bring to a low boil add the chicken pieces in , thyme and green onions. cover and cook in the oven for 1 hour.

Notes