How to Make Pollo de Coco, Step by Step
Updated: Oct. 13, 2023
This step-by-step recipe for pollo de coco (aka coconut milk chicken) by Marisel Salazar will take your taste buds on a trip!
This bright chicken dish doesn’t get its cheery hue from turmeric or curry powder—rather, it’s made with sazĂłn, a popular Puerto Rican spice.
SazĂłn is a staple ingredient in Latin American cooking; it adds a bright red-yellow color to food thanks to the spice achiote, also known as annatto. Ready to make pollo de coco?
What Is Pollo de Coco?
It’s a dish made with spiced chicken simmered in creamy coconut milk. The bone-in, skin-on pieces of chicken are sauteed until golden brown in a coating of adobo, a Latin American spice blend made from salt, garlic, turmeric, black pepper and oregano. Then, the chicken is doused in full-fat coconut milk and a shake of sazĂłn, and colorful bell peppers and onions are added for the slightest hint of sweetness.
This dish is popular in Colombia and Guatemala, but family cooks in the United States make pollo de coco, too.
Coconut Milk Chicken Recipe
Ingredients
- 2-3 pounds bone-in, skin-on chicken (breasts, thighs or legs)
- Adobo powder, to taste
- 2 tablespoons canola or vegetable oil
- ÂĽ cup chopped onion
- ½ chopped red bell pepper
- ½ chopped green bell pepper
- 1 teaspoon sazĂłn
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup chopped fresh cilantro
Editor’s Tip: You can find adobo at this specialty spice shop.
Tools You’ll Need
Directions
Step 1: Prepare the chicken
Pat chicken dry with paper towels and season with adobo. Heat a tablespoon of oil in a large, deep skillet over medium-high heat. Add the chicken pieces to the pan skin-side down. Cook for about 10 minutes, flipping once, until golden brown on both sides. Transfer the chicken to a plate and cover to keep it warm.
Step 2: Cook the vegetables
Add the remaining 1 tablespoon of oil to your pan. Stir in onions and bell peppers and cook until vegetables are softened, about seven minutes. Add sazĂłn to vegetables and cook until fragrant, around 30 seconds.
Step 3: Simmer chicken in coconut milk
Pour coconut milk into the pan with vegetables. Add the chicken back to the pan skin side up, in a single layer. You don’t want to overcrowd the pan here. Bring the coconut milk to a boil. Reduce heat to medium-low and simmer, covered, bathing chicken occasionally with sauce, until the chicken is cooked through, about 25 minutes.
Editor’s Tip: The internal temperature should register 165ËšF on a quick-read thermometer when inserted into the thickest part of the piece of chicken without touching the bone.
Step 4: Finish cooking the sauce
Transfer chicken to a platter and loosely cover with foil. Increase heat to medium-high. Simmer coconut milk sauce until it thickens slightly, stirring occasionally so it does not curdle or form a skin. Stir in half of the fresh cilantro.
Step 5: Serve warm
When ready to serve, pour the sauce over the chicken and top with remaining cilantro.
What to Serve with Your Chicken
As with almost any Latin American chicken dish, serve with freshly made rice. Learn how to make perfect rice for dinner.
Tips for Making Pollo de Coco
I recommend full-fat canned coconut milk for a more pronounced cream coconut flavor.
You can find premade sazĂłn and adobo spices at a grocery store, spice shop or on Amazon. You can also make sazĂłn at home! To make sazĂłn, mix the following spices together:
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground annatto seeds (achiote)
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Keep stored in an airtight container.
More Latin-Inspired Recipes We Love
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Grilled Chicken, Mango & Blue Cheese TortillasHere's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. —Josee Lanzi, New Port Richey, Florida
Shortcut Tres Leches CakeMy mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
No-Fuss Avocado Onion SaladMy mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
Huevos RancherosMy husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
Mexican Roasted Potato SaladMy husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
Fruit Salad Salsa with Cinnamon Tortilla ChipsSalsa with strawberries, blueberries and nectarines makes a refreshing side dish. We scoop it up using tortilla chips sprinkled with cinnamon and sugar. —Adan Franco, Milwaukee, Wisconsin
Cuban-Style Pork ChopsThese are like Cuban sandwiches without the bread, so they’re a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. —Erica Allen, Tuckerton, New Jersey
Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Chicken MoleIf you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
Topsy-Turvy SangriaI got this recipe from a friend a few years ago. Perfect for relaxed get-togethers. it’s even better if you make it the night before and let the flavors steep. But watch out—it goes down easy. —Tracy Field, Bremerton, Washington
Lime-Chipotle Carnitas TostadasHere's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Flank Steak with Cilantro Salsa VerdeEven though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Spicy Refried BeansNeed a quick appetizer? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cranberry-Jalapeno MartiniI describe this cocktail as slightly tart, a little sassy and completely delicious. I make a big batch when I'm hosting a party because it tends to disappear quickly. Garnish with fresh mint and cranberries for an extra-special touch. —Kelli Haetinger, Virginia Beach, Virginia
Cumin Rice with AvocadoCumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. —Margaret Allen, Abingdon, Virginia
Chicken Chili with Black BeansBecause it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
Pork Chile VerdePork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Cuban Ropa ViejaI love having this as a go-to recipe for a weeknight meal. Its great authentic Cuban taste puts it at the top of my list.—Melissa Pelkey-Hass, Waleska, Georgia
Pineapple-Glazed Pork RoastSome recipes are so versatile that you can serve them for both family dinners and for company. This is the one that gets the most oohs and aahs. —Nancy Whitford, Edwards, New York
Mexican Hot ChocolateThis delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas
Corn 'n' Squash QuesadillasGrilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
HorchataIn this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Dairy Freed
Migas, My WayMy family loves any foods with a southwestern kick, so this recipe gets a big thumbs-up from them. I have substituted fresh corn tortillas for the chips by cutting the tortillas into strips and sauteing them with pepper and onion. It makes for a nice change. —Joan Hallford, North Richland Hills, Texas
Slow-Cooked Beef EnchiladasEnchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Mexican Chocolate Sugar CrispsMy grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Originally Published: October 19, 2021
