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spicy plantain chicken

Main Dishes

Sweet ‘n Hot Coconut Plantain Chicken

August 17, 2015

It’s neither too sweet, nor too hot, but just right.
Need I say more?


Heat 2 tablespoons of Coconut Oil in a large frying pan.

  • Sear 4 pieces of your favorite chicken cuts,  skin side down, until brown
  • Add 1/2 teaspoon chopped garlic
  • 1/2 teaspoon fresh ground or chopped ginger
  • 1/2 teaspoon hot red pepper flakes
  • 1/3 cup finely chopped medium-sweet plantain (skins are yellow, not black)
  • 1/cup light coconut milk or regular
  • 1/4 cup any favorite liquid Adobo sauce (see photo of mine, but use any brand you like.)
  • 1/3 cup water
  • Cover and simmer 45 minutes. Add water if sauce gets too thick.
    Serve on a platter with Quinoa/Rice. Garnish with fresh cilantro.

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TIP: If I had thought of it in time, I would have added some pan roasted cashews, or peanuts.