Ingredients
Scale
- 4 chicken thighs, skinless and boneless
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1–2 tablespoons chili powder (adjust to taste)
- 1 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
- Marinate chicken with chili powder, cumin, salt, and pepper; let sit for 15 minutes.
- Sauté onion in olive oil until translucent, then add garlic and ginger.
- Add marinated chicken to the skillet; cook until browned, about 5-7 minutes per side.
- Pour in coconut milk, bring to a simmer, and cook for 20 minutes until chicken is tender.
- Stir in lime juice, garnish with cilantro, and serve with rice or salad.
Notes
- Adjust chili powder for your desired spice level.
- Serve with rice or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Brazilian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg