Entree: French Polynesia – Central Culinary Region – Tahitian Chicken with Coconut Milk (Chicken simmered gently in rich coconut milk with island aromatics and citrus for a creamy Polynesian stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken thighs and drumsticks, about 6 pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric (optional)
- 1 scotch bonnet or small hot pepper, whole or halved (optional)
- 14 oz (400 ml) coconut milk (one standard can)
- 1/2 cup (120 ml) water or chicken stock
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) fish sauce or soy sauce, optional
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small bunch cilantro or culantro, chopped for garnish (about 1/3 cup (10 g))
- 1 tbsp (15 ml) chopped fresh parsley (optional)
- Cooked white rice for serving (measure per household needs)

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken thighs and drumsticks, about 6 pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric (optional)
- 1 scotch bonnet or small hot pepper, whole or halved (optional)
- 14 oz (400 ml) coconut milk (one standard can)
- 1/2 cup (120 ml) water or chicken stock
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) fish sauce or soy sauce, optional
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small bunch cilantro or culantro, chopped for garnish (about 1/3 cup / 10 g)
- 1 tbsp (15 ml) chopped fresh parsley (optional)
- Cooked white rice for serving (measure per household needs)

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on all sides, about 4 minutes per side, then transfer to a plate.
2. Reduce heat to medium. Add sliced onion to the same pot and sauté until softened, 3–4 minutes. Add garlic, grated ginger, and turmeric if using; cook 1 minute until fragrant.
3. Return the browned chicken to the pot. Pour in the coconut milk and water or stock, add the whole or halved hot pepper if using, and stir in fish sauce or soy sauce if using. Bring to a gentle simmer.
4. Cover, reduce heat to low, and simmer gently for 25–35 minutes until the chicken is cooked through and tender and the sauce has slightly thickened. Stir occasionally and skim any excess fat if desired.
5. Remove the hot pepper and bay-like large pieces if used. Stir in fresh lime juice, adjust salt and pepper to taste, and sprinkle with chopped cilantro or culantro and parsley.
6. Serve the Tahitian chicken with steamed white rice and a wedge of lime.