← Back to all recipes

Coconut Lime Chicken v2

Chicken simmered in a rich coconut milk sauce with jalapeño, ginger, tomatoes, and a bright finish of lime and cilantro.

Ingredients

• 6 chicken breasts
• 1 t sweet paprika
• ¼ t freshly ground black pepper
• 1½ t kosher salt, divided
• 2 T coconut oil or vegetable oil, divided
• 1 small yellow onion, finely chopped
• 1 small jalapeño, finely chopped
• 3 garlic cloves, finely chopped
• 4 t finely chopped peeled ginger
• 2 large ripe beefsteak tomatoes, seeded and finely chopped
• 1 T tomato paste
• 1 can coconut milk
• 1 T light brown sugar
• ¼ C fresh cilantro leaves, coarsely chopped
• 1 T fresh lime juice

Instructions

1. Season chicken all over with paprika, pepper, and 1 t salt.
2. In a large high-sided skillet over medium-high heat, heat 1 T oil. Working in batches, cook chicken turning halfway through. Transfer to a plate.
3. In the same skillet over medium-high heat, cook onion, stirring occasionally, until slightly tender. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant.
4. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and paste is lightly toasted.
5. Add coconut milk, brown sugar, and remaining ½ t salt and bring to a boil, stirring until sugar is dissolved. Add chicken back into the skillet and return to a boil.
6. Remove from heat. Stir in cilantro and lime juice.
7. Best part — enjoy!

Comments

Name

Comment

What did you do differently?

Post Comment