Name: Coconut-Braised Chicken with Plantains and Peppers
Total time: 45 min
Ingredients: 3 tablespoons vegetable oil; 2 large ripe plantains, peeled, quartered lengthwise, and cut into 2- to 3-inch lengths; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 1½ teaspoons table salt, divided; 1 onion, chopped; 2 red or green bell peppers, stemmed, seeded, and cut into 1⁄4-inch-wide strips; 3 garlic cloves, minced; 1 teaspoon sazón; 1 (14-ounce) can coconut milk; 2 tablespoons chopped fresh cilantro; 1 jalapeño chile, stemmed and sliced thin; Lime wedges

Coconut-Braised Chicken with Plantains and Peppers

By Joe Gitter

Published on April 23, 2026

Time

45 minutes

Yield

Serves 4

Coconut-Braised Chicken with Plantains and Peppers

Ingredients

3 tablespoons vegetable oil 2 large ripe plantains, peeled, quartered lengthwise, and cut into 2- to 3-inch lengths4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed1½ teaspoons table salt, divided1 onion, chopped2 red or green bell peppers, stemmed, seeded, and cut into 1⁄4-inch-wide strips3 garlic cloves, minced1 teaspoon sazón 1 (14-ounce) can coconut milk 2 tablespoons chopped fresh cilantro 1 jalapeño chile, stemmed and sliced thinLime wedges

Before You Begin

Look for plantains that are almost completely black and yield to firm pressure, like a ripe avocado. To ensure even cooking, look for chicken breasts of even thickness; if necessary, pound the breasts to even thickness using a meat pounder. Look for sazón with culantro and achiote (also called annatto); avoid those without salt. You can substitute 1½ pounds boneless, skinless thighs for the breasts; cook the thighs to at least 175 degrees, increasing the cooking time range in step 4 to 5 to 7 minutes.

Instructions

Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Add 2 large ripe plantains, peeled, quartered lengthwise, and cut into 2- to 3-inch lengths, and cook, turning as needed, until golden brown, 5 to 7 minutes; transfer to bowl.

Pat 4 trimmed boneless, skinless chicken breasts dry with paper towels and sprinkle with 1 teaspoon table salt. Add chicken to fat left in skillet and cook over medium-high heat until browned on first side, about 3 minutes. Transfer chicken to plate browned side up.

Add 1 chopped onion; 2 red bell peppers, seeded and cut into ¼-inch-wide strips; and remaining ½ teaspoon salt to fat left in skillet and cook over medium-high heat until softened, 5 to 7 minutes. Stir in 3 minced garlic cloves and 1 teaspoon sazón and cook until fragrant, about 30 seconds. Stir in 1 can coconut milk, scraping up any browned bits. Nestle plantains and chicken, browned side up, into skillet and add any accumulated juices. Bring to simmer, then reduce heat to medium-low, cover, and simmer until chicken registers 140 degrees, 6 to 12 minutes.

Uncover, increase heat to medium-high, and cook until chicken registers 160 degrees, 3 to 6 minutes. Sprinkle with 2 tablespoons chopped fresh cilantro and 1 thinly sliced jalapeño chile and serve with lime wedges.