Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, diced
- 1 can (13.5 oz) coconut milk
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2–3 chili peppers, diced (adjust for spice level)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large skillet or pan, heat the olive oil over medium heat. Add the diced chicken, followed by chopped onions, minced garlic, and chili peppers. Sear the chicken until brown on all sides, about 5-7 minutes.
- Once the chicken is browned, lower the heat and pour in the coconut milk. Stir well to combine, and let it simmer.
- While the chicken simmers for about 15 minutes, chop the fresh cilantro and cut the lime wedges.
- Once the chicken is fully cooked and the sauce has thickened slightly, remove from heat. Serve hot garnished with cilantro and lime wedges, alongside rice or your choice of side.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well, making it perfect for meal prep!
- Pair with white rice, quinoa, or a fresh salad for balance, and include avocado slices or black beans for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Brazilian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg