One-Pan Coconut Lime Chicken
Recipe Information
Coconut-Lime Chicken
Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño. Slice tomatoes.
Season chicken all over with paprika, salt, and pepper.
In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
In the same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes.
Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more.
Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved.
Nestle chicken, with any accumulated juices, into skillet and return to a boil.
Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
Remove from heat. Stir in cilantro and lime juice.
Equipment Needed
Spice Level:
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