JesseEatzTender chicken thighs simmered in a velvety, spiced coconut milk sauce infused with the vibrant aromatics of Puerto Rican cuisine.
Finely chop the onion, mince the garlic cloves, and chop the bell pepper. Remove skin from chicken thighs if necessary.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the pan and set aside.
Don't worry about cooking the chicken through yet; we just want a good sear for flavor.
In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are softened and fragrant.
Pour in the coconut milk and chicken broth. Stir in the cumin, coriander, paprika, salt, and black pepper, scraping up any browned bits from the bottom of the pan.
Those browned bits (fond) are packed with flavor!
Return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer gently until the chicken is tender and cooked to an internal temperature of 165°F.
Remove the lid and stir in the fresh cilantro and lime juice. Taste and adjust salt or pepper if needed. Serve the chicken draped in the creamy sauce.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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