Description
Deliciously seared coconut chicken thighs with a hint of lime and spices.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 cup full-fat coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Optional: pinch red chili flakes or 1 chopped jalapeño
Instructions
- Pat chicken thighs dry and season with salt, pepper, paprika, and cumin.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 5–7 minutes per side until golden. Remove and set aside.
- In the same pan, add onion and bell pepper. Cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 1 more minute.
- Pour in coconut milk and stir to combine. Scrape up any browned bits from the pan.
- Return chicken to the pan. Cover and simmer over low heat for 20–25 minutes until chicken is cooked through.
- Add lime juice and chopped cilantro. Taste and adjust seasoning.
- Let sit a few minutes off heat before serving.
- Serve hot over rice or preferred sides.
- Garnish with extra lime and herbs if desired.
Notes
- For added spice, incorporate chopped jalapeño or red chili flakes.
- Ensure the chicken is cooked to an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg