Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (13.5 oz) can full-fat coconut milk
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup fresh lime juice
- 2 teaspoons crushed red pepper flakes (or equivalent chili paste)
- 1 teaspoon kosher salt, plus more for seasoning
Instructions
- Step 1: Season the chicken pieces liberally with the kosher salt and a pinch of pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken in batches until browned on all sides, about 3-4 minutes per batch, then remove the chicken and set aside, leaving the oil in the pan.
- Step 2: Reduce the heat to medium. Add the sliced red bell pepper and yellow onion to the skillet. Sauté for 5-7 minutes until the vegetables have softened. Stir in the minced garlic and crushed red pepper flakes, cooking for one additional minute until fragrant.
- Step 3: Pour the full can of coconut milk and the fresh lime juice into the skillet. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Taste the sauce and adjust the salt or spice level as needed.
- Step 4: Return the seared chicken pieces and any accumulated juices to the coconut sauce. Reduce the heat to low, cover the skillet, and allow the mixture to simmer gently for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Step 5: Remove the skillet from the heat. Stir well and serve immediately over rice or farofa, garnished generously with fresh chopped cilantro (optional).
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; the flavors actually deepen overnight, making it even better the next day.
- To reheat, gently warm the chicken mixture in a saucepan over low heat, stirring occasionally, and add a splash of water or broth if the sauce looks too thick or oily from the chill.
- Serve this rich, spicy dish over fluffy white rice to soak up the "magic," and counterbalance the creaminess with a generous scatter of fresh cilantro and a final squeeze of lime.
- Do not skip searing the chicken in batches; this initial browning builds a crucial layer of deep flavor (known as fond) which the coconut milk will lift into the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American