Ingredients

• 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

Directions

• Heat oil in a saucepan over medium heat.
• Place the chicken and cook for a few minutes or until golden brown on all sides.
• Remove chicken from pan and set aside.
• Add onions, garlic and red pepper to the pan.
• Cook, stirring occasionally for a few minutes.
• Add tomatoes, coconut milk, cumin, mustard seeds and saffron and cook, stirring constantly for 4 to 5 minutes.
• Return chicken to the pan.
• Bring to a boil, then reduce heat to medium-low, add vanilla, cover and simmer for about 20 minutes or until chicken is tender.
• Add salt and pepper.
• Stir in chopped cilantro and serve hot with white rice and/or fried plantains.

Notes

• 5-1-25
• I changed or added nothing.
• Pollo en salsa de coco is a traditional chicken in coconut sauce recipe from Colombia that can also be made with seafood.

Photos