Tropical Spiced Coconut Chicken (Print Version)
# Ingredients:
→ For the Chicken Marinade
01 -
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
2 cloves garlic, minced
03 -
1 teaspoon paprika
04 -
1/2 teaspoon cayenne pepper (adjust to taste for spice)
05 -
Salt and black pepper to taste
→ For the Coconut Sauce
06 -
2 tablespoons vegetable oil
07 -
1 onion, finely chopped
08 -
1 red bell pepper, diced
09 -
2 teaspoons ground cumin
10 -
2 teaspoons ground coriander
11 -
1 teaspoon smoked paprika
12 -
1 can (14 ounces) diced tomatoes
13 -
1 can (14 ounces) coconut milk
14 -
1/2 cup chicken broth
15 -
1 bay leaf
16 -
Salt and black pepper to taste
→ For Serving
17 -
Cooked rice
18 -
Fresh cilantro leaves for garnish
# Instructions:
01 -
In a mixing bowl, toss the bite-sized chicken thighs with minced garlic, paprika, cayenne pepper, salt, and black pepper. Make sure all pieces are well coated. Cover and let sit for at least 30 minutes to soak up those flavors.
02 -
Heat the vegetable oil in a large, deep skillet over medium heat. Add your chopped onion and red bell pepper, and cook them until they're soft and the onion becomes translucent - about 5 minutes.
03 -
Sprinkle in the cumin, coriander, and smoked paprika over the vegetables. Stir everything together and cook for another minute until the spices become fragrant and toasty.
04 -
Pour in the diced tomatoes with their juice, the creamy coconut milk, and chicken broth. Drop in the bay leaf, and season with a bit of salt and pepper. Bring this mixture to a gentle simmer.
05 -
Add your marinated chicken pieces to the simmering sauce. Stir to make sure they're submerged and cook uncovered for about 20 minutes. The sauce will thicken and the chicken will become tender and fully cooked.
06 -
Fish out the bay leaf and discard it. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
07 -
Spoon some fluffy rice onto each plate, top with the chicken and plenty of that flavorful sauce. Sprinkle with fresh cilantro leaves and serve hot.
# Notes:
01 -
You can adjust the cayenne pepper amount to make the dish milder or spicier according to your taste.
02 -
If you prefer white meat, boneless skinless chicken breasts work fine as a substitute.
03 -
This dish keeps well - store leftovers in the refrigerator for up to 3 days and reheat gently.
04 -
For a lower-carb option, serve over cauliflower rice instead of regular rice.