Description
A flavorful dish combining creamy coconut milk and bold spices, perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 1 lb chicken thighs or breasts, cut into pieces
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1–2 jalapeño peppers, chopped
- 1 tablespoon ginger, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté the Aromatics: In a large skillet, heat some oil over medium heat. Add the chopped onion, minced garlic, and ginger; sauté until softened, about 3-5 minutes.
- Brown the Chicken: Add the chicken pieces to the skillet, season with salt, pepper, cumin, and paprika. Cook until browned on all sides, which should take around 5-7 minutes.
- Combine with Coconut Milk: Stir in the chopped jalapeños and coconut milk; bring the mixture to a gentle simmer.
- Simmer and Cook: Reduce the heat to low, cover, and let the chicken cook for 20-25 minutes until it’s cooked through.
- Garnish and Serve: Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
Pairs well with jasmine rice or quinoa. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg