Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup full-fat coconut milk
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes (adjust to taste)
- 3 tablespoons lime juice (freshly squeezed)
- ¼ cup fresh cilantro, chopped
- Salt to taste
Instructions
- In a bowl, whisk together lime juice, garlic, ginger, cilantro, red chili flakes, and salt to create the marinade.
- Add chicken thighs to the marinade; coat well and refrigerate for at least 1 hour or overnight for best flavor.
- Heat oil in a skillet over medium heat. Sear marinated chicken for about 5 minutes on each side until golden brown.
- Pour in coconut milk; stir gently and bring to a simmer.
- Reduce heat and let it simmer for 15-20 minutes until the chicken is cooked through and tender.
- Serve hot over rice or with crusty bread.
Notes
For a spicier kick, add more red chili flakes or fresh chopped chilies. Marinating overnight enhances flavors significantly.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Brazilian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg