Caribbean Chicken with lemongrass ginger and coconut milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk offers a budget-friendly alternative.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken can be more economical.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, bell pepper, and carrots; sauté until softened, about 5 minutes.

Stir in minced garlic, ginger, and chopped lemongrass; cook until fragrant, about 2 minutes.

Add chicken thighs to the pot and brown on all sides, about 5-7 minutes.

Pour in coconut milk, lime juice, soy sauce, and brown sugar; stir to combine.

Bring the mixture to a simmer over medium heat.

Cover and reduce heat to low; cook for 30-35 minutes until chicken is tender.

Remove chicken and let rest for a few minutes before shredding.

Return shredded chicken to the pot and mix well with the sauce.

Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with chopped scallions and cilantro.

Cooking Techniques

Spice Level: