SERVINGS: 40 minutes
SERVINGS: 4
Traditionally, pollo con leche de coco is made with fresh coconut milk. We found that canned coconut milk—both regular and light—lacked the clean, bright flavor of homemade coconut milk. We opted instead to make our own with unsweetened shredded coconut and hot water. The process took only a few minutes and yielded a light, flavorful coconut milk that worked wonderfully. If you require a shortcut, 1½ cups coconut water is an acceptable option, but the flavor will be less complex. We liked this paired with rice made with half coconut milk and half water, but plain rice is good, too.
Don’t use cold water when pureeing the shredded coconut. Warm water slightly softens the shreds so they break down and release their flavor more easily.
1½ cups unsweetened shredded coconut
2 tablespoons grapeseed or other neutral oil
1 teaspoon ground turmeric
1 medium yellow onion, finely chopped
8 medium garlic cloves, minced
1 tablespoon tomato paste
1½ teaspoons ground allspice
1 tablespoon soy sauce
Kosher salt
2 pounds boneless, skinless chicken thighs, trimmed
1 tablespoon lime juice, plus lime wedges to serve
1 pint cherry or grape tomatoes, quartered
In a blender, combine the coconut and 2 cups warm water. Let stand until the coconut begins to soften, about 1 minute. Blend on high until creamy, 1 to 2 minutes. Strain through a fine mesh strainer set over a large measuring cup or medium bowl, pressing on the solids; you should have 1½ cups strained coconut milk. Discard the solids; set the coconut milk aside.
In a large Dutch oven over medium, heat the oil until shimmering. Stir in the turmeric and cook until fragrant and the oil has turned yellow, about 30 seconds. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in the tomato paste and allspice, then stir in the coconut milk, soy sauce and 1 teaspoon salt. Bring to a simmer, nestle the chicken in an even layer in the liquid, then cover and reduce to medium-low. Cook until a skewer inserted into the largest thigh meets no resistance, 18 to 22 minutes, flipping the pieces halfway through.
Using tongs, transfer the chicken to a bowl. Bring the liquid to a simmer over medium and cook, stirring frequently, until thickened and reduced by about half, about 12 minutes. Pour in any accumulated chicken juices and simmer another minute. Off heat, stir in the lime juice and tomatoes. Taste and season with salt, then return chicken to the pot, turning to coat. Cook until heated through, 2 to 3 minutes. Transfer to a serving bowl and serve with lime wedges.