Description
A bold and creamy dish featuring chicken thighs cooked in a rich coconut milk sauce with spices.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust for spice preference)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14 ounces) coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, grated ginger, red pepper flakes, cumin, and smoked paprika. Cook for an additional 2 minutes until fragrant.
- Add the chicken thighs to the skillet, seasoning with salt and pepper. Cook for about 5 minutes on each side until browned.
- Pour in the coconut milk and lime juice, stirring to combine. Bring the mixture to a gentle simmer.
- Cover the skillet and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Serve the chicken topped with the creamy coconut sauce, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a vegetarian version, substitute chicken with firm tofu or chickpeas and adjust cooking time accordingly.
- Serve over jasmine rice or quinoa to soak up the delicious sauce, or pair with a side of sautéed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 120mg