Firehouse Friday: Nicaraguan Chicken in Coconut Milk


• 2 Tbsp. Olive oil
• 2 cups sliced bell pepper (I used red, yellow, and green)
• 1 cup white onion, sliced or diced
• 6 cloves of garlic, minced (use less if you’re not into that)
• 3 chicken breasts (about 18oz)
• 2 ½ cups coconut milk
• Three two inch slices ginger (no need to peel, you’ll be removing them)
• ½ Habanero, halved*
• 2 Tbsp. Coconut sugar**
• Salt and Pepper

For Serving
• Steamed white rice
• Chopped cilantro
• Pepper sauce!
• Hot sauce


Heat olive oil in a large pan over medium high heat.
Add in onions and sauté for 1-2 minutes until glossy and they begin to turn translucent.
Add in garlic and bell peppers and sauté for another 2-3 minutes. Season with a little salt and pepper. You want everything to be cooked and tender but not soft!
Spoon vegetables in a bowl and set aside.
Add chicken to the pan and sear until browned on all sides. Season with salt and pepper.
Next add in the coconut milk, ginger slices, sugar, and sliced habanero (or whatever pepper you are using).
Turn the heat down and simmer, covered, for about 15 minutes. During this time you can gently press the pepper with your spoon to release more heat like my grandmother used to, or just let it hang out.

Add peppers and onions back in the pan and season with more salt and pepper if necessary.
Before serving remove and discard ginger slicer and the halved hot pepper.
Serve over steaming white rice and top with fresh cilantro and pepper sauce if you know what’s good for you!

Olive Oil
1 package of Bell Peppers Red Yellow and Green
1 White onion
6 cloves of garlic
2 packages of boneless skinless chicken thighs
1 large container of coconut milk enough for 4 cups
Three two inch slices ginger
1 Habanero, halved
1 small package of brown sugar
Salt and Pepper
1 box of instant white rice
1 bunch of cilantro
1 small container of Sriacha
1 small container of yellow curry powder