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This Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes is a fusion of Thai flavors. It’s the perfect bowl of warming comfort food that’s full of color and flavor. Made with chicken breasts or thighs, spices, sweet potatoes, bell peppers and creamy coconut milk. It’s cozy, creamy, just perfectly spicy, and filled with vegetables. Finish each bowl off with steamed rice, herbs, and plenty of lime.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

And here we are, the first recipe of the new year. I’m not sure I’m ready for another full year of recipes (when you start to think about it…it’s a lot of recipe). But ready or not I’m excited, especially for the recipes I already know I have coming.

I wasn’t sure what to post today, I had some options, but this ended up feeling like a good fit. It’s healthy, but cozy. And since we’re enjoying below freezing temps here, I decided that this is what I’d want to be making today.

Plus, I love the colors, the flavors, and the fact this is pretty simple to make.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

The details – start with seasoning the chicken

The spice mix on the chicken is key to the flavor. It’s a mix of turmeric, ginger, and black pepper. Toss the chicken with the spices. Then, if you can, let the chicken sit in the spices to take on ever more flavor. You don’t have to do this, but an overnight hang in the fridge does add a little more flavor to the dish.

That’s really the only “prep” step.

Next, sear the chicken in a big dutch oven style pot and get it a little crispy. Then pull the chicken out and in goes everything else. Sauté the vegetables, bell peppers, shallots, and garlic, and add chili flakes to taste. Then toss in the sweet potato and pour over the coconut milk.

I love adding a couple tablespoons of fish sauce too. I highly recommend this, but you can use soy sauce as well.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

Braising

When everything is in, just cover the pot and let the chicken slowly cook in the coconut milk. It doesn’t take too long, about 25 minutes or so for thighs, shorter if you’re using breasts.

The the coconut milk is obviously creamy and flavorful. But it also prevents the chicken from drying out and creates super tender pieces of chicken.

Since this is such a saucy dish, I love to make a big pot of steamed rice and serve the chicken over the rice. Then top the chicken with lots of Thai basil, lime juice, and salty peanuts for a nice crunch…so delicious!

This one is simple, healthy, and delicious. It’s the perfect (non-boring) recipe to really kick off the new year!! Oh and lastly, while it’s not traditional to Thai cooking, a side of fresh, warm naan is especially delicious with this creamy curry sauce.

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com

Looking for other healthy dinner recipes? Here are my favorites: 

30 Minute Creamy Thai Turmeric Chicken and Noodles

Healthier Italian Wedding Soup with Lemon and Garlic

25 Minute Thai Black Pepper Chicken and Garlic Noodles

Lastly, if you make this Coconut Milk Braised Black Pepper Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

coconut milk braised chicken #coconutmilk #chicken #sweetpotatoes #healthydinner #cozymeal #rice #onepotdinner

♬ Dreams (2004 Remaster) – Fleetwood Mac

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 547 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary – Metric

Instructions

  • 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.
    2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan.
    3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.
    4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
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Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes | halfbakedharvest.com
This post was originally published on January 3, 2022
4.54 from 568 votes (427 ratings without comment)

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Comments

  1. It was good but my sweet potatoes were still hard even after 30 min. Were they supposed to be partially cooked before throwing in the pot?

    Reply

    2. Hi Elizabeth,
      My only guess is that they were too large, next time I would cut them a little smaller. I hope this helps! xTieghan

      Reply

  2. I’m a long-time follower of your recipes but this is the first time I’ve commented. I made this tonight and it was fabulous! Thank you for making complex flavors and unique comfort food recipes that please everyone in my family!

    Reply

  4. 5 stars
    Terrific recipe! Easy to make. Very flavorful; I was generous with adding salt to the spice mixture. Will definitely make again.

    Reply

  5. 5 stars
    Terrific recipe. Just finished making it for supper on a cold dreary night. Everyone loved it. Quick and easy !!! Thanks for a great recipe.

    Reply

    1. Hi Kerri,
      Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Yes, totally fine to freeze. xxTieghan

      Reply

  8. Tried this tonight and it was a hit! I did not have Thai Basil so I used lime leaves. It worked out really well. Thanks Tieghan!

    Reply

  9. 5 stars
    LOVED this recipe so much I made it twice within a few days. The first time I didn’t have coriander or Thai basil but still turned out really well. So tasty and full of flavour!!!!! Thanks for the recipe.

    Reply

  11. This was delicious and I’ll definitely make it again. I was wondering if it would also work with shrimp instead of chicken?

    Reply

    1. Hi Rachel,
      Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply

  12. 3 stars
    This was ok, but not amazing. Maybe fresh ginger would help it pack more of a flavorful punch. Nothing wrong with the recipe, just a little bland for us.

    Reply

    1. Hey Melinda,
      Any large pot will work. I hope you love the recipe, please let me know if you give it a try! xTieghan

      Reply

    1. The flavor was good, but the texture was mushy. I think if I make it again, I would begin braising the chicken, then add the veg back in about halfway through the braising time.

      Reply

  15. Hi Tieghan!

    For this recipe (and others with a dutch oven), what do you recommend I can use instead of a dutch oven? I don’t have one but perhaps something similar would work?

    Thanks!

    Reply