Description
Bright, cozy, and a little bit spicy — bite-sized chicken thighs simmered in a creamy coconut-tomato sauce with garlic and bell pepper. Serve over steamed rice and scatter cilantro on top.
Ingredients
- 1½ lb boneless, skinless chicken thighs, cut into chunks
- 2 garlic cloves, finely minced
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust for heat)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 (14 oz) can diced tomatoes (with juices)
- 1 (14 oz) can coconut milk
- ½ cup chicken broth (optional, to loosen sauce)
- 1 bay leaf (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika (optional, for smoky depth)
- Neutral oil (for sautéing)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped, for serving
Instructions
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Season the chicken. Place the chicken pieces in a large bowl. Add the minced garlic, paprika, cayenne, a generous pinch of salt, and some black pepper. Toss until every piece is coated. Let it sit for at least 30 minutes to absorb the flavors.
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Sweat the aromatics. Warm a splash of oil in a roomy skillet over medium heat. Add the chopped onion and red pepper and cook, stirring occasionally, until they soften and begin to color, about 5 minutes.
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Toast the spices. Add the cumin, coriander, and smoked paprika to the pan and cook for 30–60 seconds until the spices smell fragrant — this wakes up their flavor.
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Make the sauce. Pour in the diced tomatoes, coconut milk, and chicken broth (if using). Add the bay leaf. Season lightly with salt and pepper and bring the mixture to a gentle simmer.
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Poach the chicken. Nestle the marinated chicken into the simmering sauce. Reduce the heat to low and let everything bubble gently for about 18–22 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally so the sauce reduces evenly.
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Finish and serve. Pull out the bay leaf, taste and adjust seasoning, then spoon the chicken and sauce over bowls of rice. Top with chopped cilantro and serve with lime wedges if you like a bright finish.
Bold tip: If the sauce is too thin, simmer uncovered a few extra minutes; if it becomes too thick, add a splash more broth or a little water to loosen it.
Notes
- Use chicken breasts if you prefer leaner meat (shorten cooking time slightly).
- Fold in handfuls of spinach near the end for extra color and nutrients.
- Add sliced fresh chilies or extra cayenne for more heat.
- Try coconut rice to amplify the tropical vibe.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg