Caribbean Chicken

A slow-braised chicken dish with sweet potatoes, green bell peppes, coconut milk and a spiced crust. Flavorful cilantro-scented broth turns into a rich sauce. Serve with seasonal vegetables and you have a great meal.


All purpose flour 1/2 Cup (8 tbs)
Cumin powder 2 Tablespoon
Rubbed sage 2 Tablespoon
Salt 1/2 Teaspoon (as needed, to taste)
Black pepper 1/2 Teaspoon , freshly crushed (as needed, to taste)
Chicken 2 Pound (legs and thighs chicken skin on)
Extra virgin olive oil 4 Tablespoon
White onion 1 Cup (16 tbs) , diced
Green bell peppers 1 Cup (16 tbs) , diced
Cilantro 2 Tablespoon , chopped
Coconut milk 1 Cup (16 tbs) , canned (1 can, organic)
Chicken stock 2 Cup (32 tbs) (organic)
Cornstarch 2 Tablespoon (as needed)
Cold water 2 Tablespoon (as needed)
Sweet potatoes 1 Cup (16 tbs) , diced



1) In a dish, combine the flour, cumin powder, rubbed sage, salt and pepper together.

2) Then dredge chicken legs in flour mixture until thoroughly coated.

3) In a heavy Dutch oven over medium high heat, add oil, place the chicken legs with skin-side down and saute for about 15 minutes until nicely browned on one side. Then flip over and brown the other side.

4) Add the diced onion and bell pepper, cilantro season with a bit more salt and pepper, saute for additional 5 minutes.

5) Then add the coconut milk, chicken stock and sweet potatoes, cook covered for 30 to 35 minutes.

6) In a small bowl, stir equal parts cold water and cornstarch, mix well to make slurry. Then add into the Dutch oven and cook until the sauce is slightly thickened.


7) Transfer the chicken on a serving platter, spoon over the sauce, garnish with cilantro, and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 1249Calories from Fat 701

 % Daily Value*

Total Fat 79 g121.5%

Saturated Fat 30 g150%

Trans Fat 0 g


Sodium 810 mg33.75%

Total Carbohydrates 62 g20.7%

Dietary Fiber 10 g40%

Sugars 11 g

Protein 73 g146%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet