Caribbean Chicken Thighs in Toasted Coconut Tamarind Sauce with Red Bean Rice and Crispy Plantain
An original Caribbean-inspired dish featuring golden chicken thighs coated in a silky toasted coconut, tamarind, garlic, and mild spice sauce, served over red bean rice and topped with crispy ripe plantain.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 8 g salt (divided)
- 2 g black pepper (freshly ground)
- 4 g sweet paprika
- 2 g dried thyme
- 15 g garlic (chopped fino)
- 10 g fresh ginger (grated)
- 30 ml vegetable oil
- 150 g yellow onion (chopped diced small)
- 120 g red bell pepper (chopped diced small)
- 45 g tamarind paste
- 400 ml coconut milk
- 12 g brown sugar
- 1 g ground cinnamon
- 200 g long-grain rice (enjuagado)
- 240 g cooked red beans (escurridos)
- 360 ml chicken broth
- 30 g scallions (chopped, divided)
- 1 unit bay leaf
- 220 g ripe plantain (sliced finas diagonales)
- 20 g rice flour (for dar a toque crujiente al plátano)
- 1 unit lime (in wedges for servir)
- 10 g fresh cilantro (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Season the chicken thighs with 5 g (1 tsp) salt, black pepper, sweet paprika, dried thyme, half of the minced garlic, and all of the grated ginger. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.
- 2
2. In a wide skillet or shallow pot, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Brown the chicken for 6 to 8 minutes, turning so it colors on both sides. Remove and set aside on a plate.
- 3
3. In the same skillet, add the yellow onion, red bell pepper, and the remaining garlic. Cook for 4 minutes over medium heat until slightly softened. Add the tamarind paste, brown sugar, and ground cinnamon, and cook for 1 minute, stirring.
- 4
4. Pour the coconut milk into the skillet and stir well to combine the sauce. Return the browned chicken to the skillet, reduce the heat, and simmer gently for 18 to 20 minutes, until the chicken is fully cooked and the sauce thickens slightly.
- 5
5. Meanwhile, make the rice. In a medium saucepan, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Add the long-grain rice and cook for 1 minute, stirring to lightly toast it.
- 6
6. Add the cooked red beans, chicken broth, 3 g (1/2 tsp) salt, bay leaf, and half of the scallions. Bring to a boil, cover, reduce to low heat, and cook for 18 minutes until the rice is tender. Turn off the heat and let rest, covered, for 5 minutes. Remove the bay leaf and fluff the rice with a fork.
- 7
7. For the crispy plantain, preheat the oven to 220°C / 425°F. Toss the ripe plantain slices with the rice flour until lightly coated. Arrange them on a baking tray and bake for 10 to 12 minutes, flipping halfway through, until golden at the edges and crisp.
- 8
8. Taste the chicken’s coconut tamarind sauce and adjust the salt if needed. If you want a thicker sauce, cook 2 to 3 more minutes over medium heat, stirring often.
- 9
9. Serve a bed of red bean rice on each plate, top with the chicken and plenty of sauce, and finish with the remaining scallions, fresh cilantro, and crispy plantain. Serve with lime wedges for squeezing over the top.
Chef tips
For deeper flavor, brown the chicken well before adding the coconut milk. Do not overbake the plantain so it keeps a tender center with crisp edges.
Substitutions
You can use bone-in chicken thighs by increasing the cooking time by 10 to 15 minutes. If you do not have rice flour, use cornstarch to coat the plantain. Black beans can replace red beans for a different but still Caribbean-style result.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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