Creamy Coconut Milk Chicken Recipe That Warms the Soul

Creamy Coconut Milk Chicken Recipe That Warms the Soul

This Coconut Milk Chicken Recipe is a comforting and hearty dish that captures the essence of Cajun cooking.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Cajun

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Chicken Thighs Feel free to swap with bone-in thighs or chicken breasts.

For the Roux

2 tablespoons Unsalted Butter Essential for creating a luscious roux.
2 tablespoons All-Purpose Flour Gluten-free all-purpose flour works as a substitute.

For the Vegetables

1 medium Onion Choose yellow or white for the best results.
1 medium Green Bell Pepper Any bell pepper variety can be used.
1 medium Red Bell Pepper Any bell pepper variety can be used.
2 stalks Celery A vital part of the Cajun holy trinity.
3 cloves Garlic Enhances the overall flavor profile.

For the Sauce

2 tablespoons Cajun Seasoning Opting for homemade seasoning enhances the dish's authenticity.
2 cups Chicken Broth Warm it up before adding.
1 tablespoon Browning Sauce Omit if unavailable.

For the Garnish

2 tablespoons Green Onions Adds a fresh pop once the dish is done.
2 tablespoons Parsley Leaves Brightens the final dish with freshness.

For Serving

2 cups Cooked White Rice Soaks up all the delectable sauce.

Equipment

Skillet
whisk
Chopping Knife
Cutting board

Method

Step-by-Step Instructions

Finely chop the onion, bell peppers, celery, garlic, and parsley. Season the chicken thighs generously with Cajun seasoning.
Heat a tablespoon of avocado oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-5 minutes on each side until golden-brown.
Lower the heat and add two tablespoons of unsalted butter to the skillet. Gradually whisk in two tablespoons of all-purpose flour, stirring until medium brown.
Add the chopped onion, bell peppers, and celery to the roux, sautéing for about 8-10 minutes until softened. Then add garlic and sauté for an additional minute.
Gradually whisk in 2 cups of warmed chicken broth. Return the seared chicken thighs to the skillet, and simmer on low for 30 minutes.
Remove the chicken and chop into bite-sized pieces before returning it to the pot. Stir in freshly chopped parsley and adjust seasoning.
Spoon the Chicken Étouffée over cooked white rice and garnish with green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Let the dish simmer for the best flavor infusion. You can swap proteins like shrimp or crawfish for a fun twist.

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