Ingredients
- Chicken thighs, boneless, skinless: 1.5 lbs
- Coconut milk, full-fat: 1 can (13.5 oz)
- Red bell pepper, chopped: 1 medium
- Onion, chopped: 1 medium
- Garlic, minced: 4 cloves
- Lime juice: 2 tablespoons
- Cumin: 1 teaspoon
- Chili powder: 1 teaspoon
Instructions
- Step 1: In a large bowl, combine the chicken thighs with lime juice, cumin, chili powder, salt, and pepper. Marinate for at least 30 minutes.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear on all sides until lightly browned. Remove the chicken from the skillet and set aside.
- Step 3: Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the coconut milk and bring to a simmer. Return the chicken to the skillet.
- Step 5: Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Step 6: Serve hot with rice or your favorite side dish. Garnish with fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
- For reheating, gently warm the chicken in a skillet over low heat with a splash of coconut milk to keep it moist.
- Serve this vibrant dish over fluffy quinoa to complement the creamy sauce and add a nutty texture.
- Don't skip the marinating step—it tenderizes the chicken and infuses it with incredible flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American