Entree: Guadeloupe – Southern Culinary Region – Poulet Coco (Guadeloupean stewed chicken simmered in coconut milk with aromatics and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 8 oz (225 g) each (about 3 lb (1.36 kg) total)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced (about 1 tbsp (15 g))
- 3 scallions (green onions), sliced
- 1 small hot pepper (scotch bonnet or habanero), whole or halved for milder heat
- 1 can (14 fl oz (420 ml)) (1.67 cups (400 ml)) coconut milk
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) fresh lime juice (about 1/2 lime)
- 1 tsp (5 g) dried thyme or 4 sprigs fresh thyme
- 1 tsp (5 g) ground turmeric or a small piece of fresh turmeric, grated (optional for color)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste or 1 medium tomato, chopped (optional)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped for garnish

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 8 oz (225 g) each (about 3 lb / 1.36 kg total)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 3 scallions (green onions), sliced
- 1 small hot pepper (scotch bonnet or habanero), whole or halved for milder heat
- 1 can (14 fl oz) (400 ml) coconut milk
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) fresh lime juice (about 1/2 lime)
- 1 tsp (5 g) dried thyme or 4 sprigs fresh thyme
- 1 tsp (5 g) ground turmeric or a small piece of fresh turmeric, grated (optional for color)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste or 1 medium tomato, chopped (optional)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped for garnish

Instructions

1. Pat the chicken thighs dry and season with salt and pepper. In a large heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat. Brown the chicken in batches, skin-side down first, about 4–5 minutes per side until golden. Transfer browned pieces to a plate.
2. Reduce heat to medium. Add the sliced onion to the pan and cook 3–4 minutes until softened. Add the garlic, scallions, and tomato paste or chopped tomato if using, and cook 1–2 minutes until fragrant.
3. Stir in the coconut milk, chicken stock, thyme, turmeric if using, bay leaf, and the whole hot pepper. Return the browned chicken to the pot, skin-side up, nestling pieces into the coconut liquid.
4. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 30–35 minutes until the chicken is cooked through and tender, turning once halfway through cooking.
5. Remove the hot pepper (or pierce to release more heat if you prefer). Stir in lime juice, taste and adjust seasoning with additional salt and pepper as needed.
6. Garnish with chopped parsley or cilantro and serve hot with steamed white rice or boiled root vegetables to absorb the sauce.