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Caribbean Chicken / Pollo Caribeño Recipe by Desiree Brassert

Jul 28, 2025
2 min read

Updated: Mar 14

Your Ticket to Paradise on a Plate

Prep time: 15 minutes Cook time: 45 minutes


Ingredients for 6 to 8 portions:

- 1 whole cut up chicken or 1.5 kg or 3 lbs of bone-in chicken pieces

- 2 tablespoons of cooking oil, coconut oil is the best

- 2 medium-sized white onions, finely chopped

- 3 tablespoons of brown or white sugar

- 2 whole peeled and diced tomatoes

- 8 garlic cloves, finely minced

- 1 or 2 scotch bonnet peppers or “chile panameño” carefully seeded and chopped

- 1 tablespoon of curry powder

- 1 tablespoon of fresh thyme leaves

- 2 teaspoons of ground allspice

- 1 can of coconut milk

- Salsa Lizano to taste

- Salt and pepper to taste

- Lime juice to taste


Instructions

  • Wash and dry the chicken pieces, rub with salt, pepper, curry powder, salsa lizano, and lime juice.

  • Heat the coconut oil in a large pan with a fitted lid

  • Caramelize the sugar before adding the chicken pieces to fry in batches, turning until golden brown all over. Remove and set aside.

  • Fry the onions and the garlic in the pan juices. Add the thyme leaves, the allspice, and the tomato cubes and allow to thicken before incorporating the coconut milk.

  • Adjust the seasonings before returning the chicken to the pan. Place the lid on top and simmer for about 30 to 40 minutes until completely cooked

Tu boleto al paraíso en un plato

por Désirée Brassert

Tiempo de preparación: 15 minutos Tiempo de cocción: 45 minutos


Ingredientes para 6 a 8 porciones:


- 1 pollo entero desmenuzado o 1.5 kg o 3 lb de piezas de pollo con hueso

- 2 cucharadas de aceite de cocina, preferiblemente de coco

- 2 cebollas blancas medianas, finamente picadas

- 3 cucharadas de azúcar morena o blanca

- 2 tomates enteros, pelados y cortados en cubos

- 8 dientes de ajo, finamente picados

- 1 o 2 chiles panameños, sin semillas y picados cuidadosamente

- 1 cucharada de curry en polvo

- 1 cucharada de hojas frescas de tomillo

- 2 cucharaditas de pimienta gorda molida

- 1 lata de leche de coco

- Salsa Lizano al gusto

- Sal y pimienta al gusto

- Jugo de limón al gusto


Instrucciones:


  • Lavar y secar Trozos de pollo, untar con sal, pimienta, curry en polvo, salsa lizano y jugo de lima.

  • Calentar el aceite de coco en una sartén grande con tapa.

  • Caramelizar el azúcar antes de añadir los trozos de pollo para freírlos por tandas, dándoles la vuelta hasta que estén dorados por todos lados. Retirar y reservar.

  • Freír la cebolla y el ajo en el jugo de la sartén. Añadir las hojas de tomillo, la pimienta de Jamaica y los cubos de tomate y dejar espesar antes de incorporar la leche de coco.

  • Ajustar la sazón antes de devolver el pollo a la sartén. Tapar y cocinar a fuego lento de 30 a 40 minutos hasta que esté completamente cocido.

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