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Cazuela de Pollo y Coco (Chicken and Coconut Soup) |mycolombianrecipes.com

Cazuela de Pollo y Coco (Chicken and Coconut Soup)

Erica Dinho
5 from 20 votes
Course entree
Cuisine Colombian
Servings 6 servings


  • 4 tablespoons of butter
  • ½ cup finely chopped onions
  • 1 small red bell pepper chopped
  • 2 scallions chopped
  • 1 large carrot peeled and shredded
  • ¼ teaspoon of ground cumin
  • ¼ teaspoon of ground achiote or color
  • 2 large yellow potatoes peeled and cut into pieces
  • 4 cups chicken stock or broth
  • 2 large chicken breast diced
  • 2 tablespoons tomato paste
  • 2 ears of corn cut in pieces or kernels
  • 2 cups of coconut milk
  • ½ cup of heavy cream
  • 1 cup of peas
  • Salt and pepper to taste
  • Fresh chopped cilantro for serving


  • In a medium pot, melt the butter over medium heat. Add the onions, red bell pepper, scallions, carrots cumin and achiote. Cook until they are soft, about 3 to 5 minutes.
  • Add the potatoes, chicken breast, tomato paste and stock, increase the heat to medium-high and bring to a boil. Reduce the heat and cook over low heat with the pot partially covered until the potatoes are tender, about 20 to 30 minutes.
  • Add the corn and coconut milk, continue cooking on low for another 5 to 10 minutes. Add the cream, peas and cook for another 5 minutes. Add salt and pepper to taste. You can also add more coconut milk milk or broth if the soup is too thick. Add fresh cilantro and serve.
Keyword Soup
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