Pulled Coconut Chicken

by Michele Pesula Kuegler | October 1st, 2009 | Main Dishes, Recipes

coconut chickenWhen my mom was here visiting last month, we had a get together at my little brother’s house.  With a group of sixteen for an early dinner, we wanted something that would please kids and adults with minimal clean-up.  For our contribution, my husband and I brought the ingredients for make your own burritoes.  To please all diners we brought shredded taco beef with onions and without onions (for aforementioned little brother and kids) and pulled coconut chicken.

The pulled coconut chicken wasn’t tried by many of the kids that day, as there was the onion-free beef option.  However, anyone that tried the chicken loved it and requested the recipe.

To further test this recipe, we made it for dinner this past Saturday for our four kids and two of their friends.  Although some of our kids claim that they don’t like onions and can spot them a mile away, this recipe was enjoyed by each of our dinner companions that night.

In addition to being a tasty dish, it is amazingly easy to make.  Put all the ingredients in a pot, bring it to a boil, and let it simmer for a couple hours.  Voila!  Dinner is ready.  We have used it as a burrito/taco filling, salad topping, and panini ingredient.  Having cooked in liquid, it also works well as a leftover, if you save some of the cooking liquid.  As opposed to broiled or grilled chicken, which can be quite dry when reheated, this chicken is just as moist for the second serving as it is for the first.

Pulled Coconut Chicken


  1. 1 Tb. olive oil
  2. 1 onion, diced
  3. 1 131⁄2-oz. can coconut milk
  4. 6 cups water
  5. 1/4 cup coconut rum
  6. 4 lb. boneless chicken breasts
  7. 3 bay leaves
  8. 2 Tb. garlic salt
  9. 1 tsp. red pepper flakes
  10. 3 Tb. taco seasoning
  1. Heat oil in a stock pot over medium heat. Add onion, and saute until translucent, about 5 minutes.
  2. Pour coconut milk, water, and rum into pot, and add chicken, bay leaves, garlic salt, pepper flakes, and taco seasoning. Stir well, and bring to a boil.
  3. Once boiling, reduce heat to low, and allow to simmer for 2 hours.
  4. Remove chicken from liquid, and place in a large bowl.
  5. Using two forks, pull chicken into shreds. Save a small amount of liquid for storage of leftovers, if necessary.
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  1. Judy and Joy says:

    What an amazing recipe. I am Judy I will email it to Joy. Can’t wait to try. Please join us at http://www.twicebakedtwins.com/ and enjoy our recipes and blog with us! ” Twin”cerely Yours
    Twice Baked Twins

  2. […] week, we had Pulled Coconut Chicken for dinner, and even with eight of us dining, we had a decent amount left.  With coconut chicken […]

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