Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 can (14 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 1 jalapeño or red chili, finely chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime
- Fresh cilantro or parsley, for garnish
Instructions
- Season chicken with paprika, cumin, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden brown. Remove and set aside.
- In the same skillet, sauté onion, garlic, bell pepper, and chili until softened and fragrant.
- Pour in coconut milk, scraping up any browned bits from the pan. Bring to a gentle simmer.
- Return chicken to skillet, cover, and simmer for 15–20 minutes until fully cooked and tender.
- Finish with fresh lime juice and garnish with cilantro or parsley before serving.
Notes
- Add diced tomatoes for a tangy twist or spinach for added greens.
- Adjust spice level by adding more chili or cayenne.
- Swap chicken for chickpeas or tofu for a vegetarian version.
- Best served with rice, couscous, quinoa, or flatbread.
- Flavors deepen when made a day ahead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
