Coconut Chicken

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Coconut Chicken

Yield: 4 Servings (easily doubled)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

 

Ingredients:

1 lb of boneless, skinless chicken breasts, sliced lengthwise to make cutlets

½  tsp Cumin 

½ tsp smoked paprika

1 tsp dried oregano

¼ tsp cayenne 

½ tsp salt

¼ tsp black pepper

2 TBSP Extra Virgin Olive Oil, divided

1 small shallot, diced

5 cloves garlic, peeled and minced

1-inch piece of ginger, peeled and minced

1 (14 ounces) can diced tomatoes, drained

1 can (14 ounces) can unsweetened, lite coconut milk

1 lime cut into 4 wedges for garnish

½ cup fresh cilantro, chopped for garnish

Directions:

  1. Pat the chicken breasts dry and set aside

  2. In a shallow bowl or plate combine cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper; stir to combine.

  3. Cover the chicken with the seasoning mix.

  4. Heat 1 TBSP of the olive oil in a large skillet over medium-high heat, then add the chicken. Cook for 5 minutes per side. Each side of the chicken should be browned and the chicken should mostly be cooked through. 

  5. Remove the chicken to a plate and cover with foil. (I store the chicken in the microwave to keep warm). 

  6. Turn the heat down to medium, then add the other TBSP olive oil. Add the shallot and cook for 2 minutes until translucent. Then stir in the garlic and ginger and cook for 30 seconds. 

  7. Add the drained tomatoes and cook for 4 more minutes. Stir in the coconut milk and bring to a simmer; let simmer for a few minutes until the sauce thickens. 

  8. Return the chicken to the skillet, reduce heat to medium-low and cook for a few more minutes until the chicken is cooked through. Chicken is done when an internal thermometer registers 165 degrees F.

  9. Serve over rice or rice noodles. 


Notes:

  • Roasted Baby Bok Choy or Turmeric Roasted Cauliflower are both good options for side dishes to accompany this meal.

  • This meal pairs perfectly with a glass of sauvignon blanc or vinho verde. 

  • This is a terrific meal for weeknights since you can have it on the table in 30 minutes. 

Bon Appetit!