Dominican Toasted Coconut Caldero Chicken with Green Banana and Corn Rice

Name: Dominican Toasted Coconut Caldero Chicken with Green Banana and Corn Rice
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Dominicana
Ingredients: 2 lb bone-in, skin-on chicken thighs; 2 tbsp lime juice; 6 cloves garlic; 2 tsp dried oregano; 1 3/4 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1/3 cup unsweetened shredded coconut; 1 cup red onion; 3/4 cup Dominican sweet peppers; 2 tbsp tomato paste; 1 cup ripe tomato; 13.5 oz coconut milk; 3 cups water; 1/4 cup fresh cilantro; 1 1/2 cups long-grain rice; 1 medium green banana; 3/4 cup sweet corn kernels; 1 leaf bay leaf; 1 tbsp butter

An original Dominican-inspired dish featuring chicken simmered in a caldero-style toasted coconut sauce with sweet peppers, tomato, and a touch of lime, served with flavorful rice cooked with green banana and sweet corn. It delivers classic Dominican home-style comfort and bold Caribbean character.

25 minPrep

55 minCook

80 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g bone-in, skin-on chicken thighs (partidos si son muy large)
30 ml lime juice (for marinar the chicken)
18 g garlic (machacado; divided for chicken and arroz)
4 g dried oregano (divided)
10 g salt (or to taste; divided)
2 g black pepper (divided)
30 ml vegetable oil (divided)
35 g unsweetened shredded coconut (for tostar)
140 g red onion (slice fina; divided)
90 g Dominican sweet peppers (in strips; divided)
30 g tomato paste
150 g ripe tomato (chopped)
400 ml coconut milk (divided)
720 ml water (divided)
12 g fresh cilantro (chopped; divided)
300 g long-grain rice (lavado and escurrido)
180 g green banana (pelado and en cubitos small)
120 g sweet corn kernels (fresh or congelado)
1 unit bay leaf
14 g butter (for terminar the arroz)

Nutrition facts

per serving

676 kcal

Calories

35 g

Protein

48 g

Carbs

38 g

Fat

4 g

Fiber

44 g

Net carbs

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

Dairy

Instructions

1
1. In a bowl, season the chicken thighs with the lime juice, half of the crushed garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and let rest in the refrigerator for 15 minutes.
2
2. Meanwhile, place a small skillet or pot over medium heat and toast the shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove immediately so it does not burn.
3
3. Heat 1 tablespoon vegetable oil in a large caldero or heavy pot over medium-high heat. Brown the chicken skin-side down first for 4 to 5 minutes per side, until nicely colored. Transfer the chicken to a plate.
4
4. In the same pot, add half of the red onion and half of the sweet peppers. Cook for 3 minutes. Add the tomato paste, chopped tomato, and the remaining garlic reserved for the chicken; cook 2 minutes more, scraping the bottom to release flavor.
5
5. Stir in the toasted coconut, 240 ml (1 cup) coconut milk, 240 ml (1 cup) water, and half of the cilantro. Return the chicken and any juices to the pot. Once it reaches a gentle boil, lower the heat, cover, and cook for 30 minutes, or until the chicken is fully cooked and tender.
6
6. While the chicken cooks, make the rice. In a medium pot, heat the remaining tablespoon of vegetable oil over medium heat. Sauté the remaining red onion, the rest of the sweet peppers, and the green banana for 3 to 4 minutes.
7
7. Add the long-grain rice, sweet corn, 160 ml (2/3 cup) coconut milk, 480 ml (2 cups) water, the bay leaf, the remaining teaspoon of dried oregano, the remaining salt, and the remaining black pepper. Stir well and bring to a boil.
8
8. When the rice liquid has reduced almost completely, lower the heat to the minimum, cover, and cook for 18 minutes. Turn off the heat, add the butter and remaining cilantro, cover again, and let rest for 5 minutes. Remove the bay leaf and fluff the rice with a fork.
9
9. Uncover the chicken and cook 5 minutes more so the sauce thickens slightly. If desired, spoon the sauce over the chicken for a glossy finish.
10
10. Serve the hot toasted coconut caldero chicken with the green banana and corn rice. For reheating, warm until the center reaches 74°C / 165°F.

Chef tips

Toast the coconut over medium heat and watch it closely; it goes from golden to burnt very quickly. For a deeper sauce, let it reduce uncovered for a few extra minutes before serving.

Substitutions

You can use boneless chicken thighs, but reduce the cooking time. Green banana can be replaced with small-diced green plantain. If Dominican sweet peppers are unavailable, use mini sweet peppers.

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 image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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