Description
A flavorful and spicy dish featuring chicken thighs cooked in a creamy coconut milk sauce with tropical spices.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the ground cumin, smoked paprika, and cayenne pepper to the skillet, stirring to combine.
- Increase the heat to medium-high and add the chicken thighs. Season with salt and pepper, cooking until browned on all sides, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.
- Add the sliced red bell pepper and cherry tomatoes, then reduce the heat to low. Cover and let simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For a milder dish, reduce the amount of cayenne pepper or omit it entirely.
- Serve over rice or quinoa to soak up the delicious sauce, or use cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg