Virgin Islands Spicy Coconut Chicken

Ingredients

In this adaptation of Ghost Chicken from Chinese cuisine to the cuisine of the United States Virgin Islands, we incorporate the vibrant flavors of the Caribbean. The original dish is known for its intense heat and bold flavors, while the Virgin Islands version adds a creamy and tropical twist with the use of coconut milk. The spices are also adjusted to include Caribbean staples like allspice and Scotch bonnet peppers, giving the dish a distinct island flair. We alse have the original recipe for Ghost chicken, so you can check it out.

• 2 lbs (900g) chicken pieces 2 lbs (900g) chicken pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 Scotch bonnet peppers, seeded and minced 2 Scotch bonnet peppers, seeded and minced
• 1 tablespoon allspice 1 tablespoon allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces, onion, garlic, Scotch bonnet peppers, allspice, thyme, paprika, black pepper, and salt. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until browned on all sides, about 5 minutes.
3. 3.
   Pour in the coconut milk and bring to a simmer. Reduce the heat to low, cover the skillet, and let it cook for 30-40 minutes, or until the chicken is cooked through and tender.
4. 4.
   Serve the Virgin Islands Spicy Coconut Chicken hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or traditional Caribbean side dishes.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Scotch bonnet peppers — Handle with caution and wear gloves when handling these hot peppers. Remove the seeds to reduce the heat level if desired.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the Scotch bonnet peppers.
• Adjust the spice level to your preference by increasing or decreasing the amount of allspice and black pepper.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10 minutes of cooking to allow the sauce to reduce.
• Serve with a squeeze of fresh lime juice for a burst of citrus flavor.
• Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat.

Serving advice

Serve the Virgin Islands Spicy Coconut Chicken with steamed rice or traditional Caribbean side dishes like plantains, rice and peas, or fried yucca. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the chicken pieces on a platter and pour the creamy coconut sauce over them. Garnish with sprigs of fresh cilantro for a pop of color. Serve with a side of steamed rice and a vibrant tropical salad for a visually appealing presentation.