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Milk Street Recipe

Colombian Coconut-Braised Chicken and Coconut Rice

1 review
Appears in May-June 2018

40 minutes

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Colombian Coconut-Braised Chicken and Coconut Rice

On the coast of Colombia, coconut milk is made from scratch by an arduous process of grating, mixing (with water) and pressing. The result is transformative coconut milk that lends silky texture and bright flavor to every dish it's used in. For the same results via a simpler method, we turned to the blender and shredded unsweetened coconut. After soaking the coconut in warm water for a few minutes, we blended and strained it, yielding a light, bright, smooth-bodied milk that was as good as any we tried near Cartagena. In this recipe, we used the coconut milk to braise chicken and to steam rice. Fresh tomatoes and lime contrast with the rich, velvety texture of the chicken and rice.

4

Servings

Tip

Don’t use cold water to puree the shredded coconut. Warm water slightly softens the shreds so they break down more easily.

40 minutes

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