I’ve made chicken thighs enough times to be able to cook them with a general idea of what to do. When I saw that they were on sale this week, I figured I would take the opportunity to make this dish of coconut milk chicken thighs recipe inspired by Diethood.
Garlic, tomatoes, bell peppers, and chicken…. there’s not much more I could ask for. To bring the dish together even more, you can add spinach and rice to create a balanced meal. It’s yet another comforting dish, perfect to have on a night filled with the rainy weather that comes with the end of Autumn.
Coconut Milk Chicken Thighs
Ingredients
1lb Boneless, Chicken Thighs
1 tsp each Cumin, Smoked/Sweet paprika, Dried Oregano, Salt
1/2 tsp Cayenne Pepper, (More or less depending on your preferences), Ground Black Pepper
3 Tbsp Olive Oil, divided
1 Yellow Onion, finely diced
3 Garlic Cloves, minced
2 cups Tomatoes, seeded and diced (14 oz can of diced tomatoes, well-drained)
14 oz Coconut Milk, unsweetened
Fresh Cilantro, chopped
Instructions
Pat the chicken breasts dry with paper towels; set aside.
In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until fully mixed. Rub seasoning mixture all over chicken breasts.
Heat 2 Tbsps of olive oil in a large skillet over medium heat.
Add the chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on their size. Remove chicken from skillet and set aside on a plate; keep covered.
Add the remaining olive oil to the skillet. Add the onions to the heated oil and cook for 2 to 3 minutes or until tender and translucent. Stir in the garlic and cook for 30 seconds.
Add tomatoes and continue to cook for 5 minutes, or until tomatoes are soft. Stir in the coconut milk and bring to a simmer; leave for 5 minutes, or until the sauce thickens.
Return chicken breasts to the skillet and reduce the heat to medium-low. Cook for 4-5 more minutes, or until chicken is cooked through (internal temperature of 165˚F).
Taste sauce for salt and pepper; adjust accordingly.
Garnish with cilantro or parsley if desired, and serve.
Related:
Chicken with Red Pepper Sauce Recipe