One-Pan Coconut-Lime Chicken
A delightful dish combining juicy chicken cutlets with a vibrant mix of coconut and lime for a tropical escape at your dinner table.
Ingredients
For the Chicken
- 6 pieces chicken cutlets (about 1 1/2 pounds) Seasoned with spices.
- 1 teaspoon kosher salt To season the chicken.
- 1/4 teaspoon freshly ground black pepper To amplify flavors.
- 2 tablespoons coconut oil or vegetable oil For cooking.
For the Sauce
- 1 small yellow onion, finely chopped Adds sweetness.
- 1 small jalapeño pepper, finely chopped For a hint of heat.
- 3 cloves garlic, finely chopped Releases aroma.
- 4 teaspoons fresh ginger, finely chopped Adds warming essence.
- 2 large beefsteak tomatoes, chopped Provides freshness.
- 1 tablespoon tomato paste For depth.
- 1 can (15 oz) unsweetened coconut milk Creates a rich, creamy sauce.
- 1 tablespoon light brown sugar Balances flavors.
Finishing Touches
- 1/4 cup fresh cilantro leaves, coarsely chopped For freshness.
- 1 tablespoon fresh lime juice For a zesty finish.
Instructions
Preparation
- Season the chicken all over with paprika, 1 teaspoon salt, and pepper.
- In a large skillet over medium-high heat, heat 1 tablespoon of oil.
- Add the seasoned chicken to the skillet and cook until golden brown on both sides, approximately 1 to 2 minutes per side.
- Transfer the chicken to a plate to rest.
Cooking the Sauce
- In the same skillet, add the remaining tablespoon of oil and sauté the finely chopped onion until it becomes tender, about 5 minutes.
- Add the jalapeño, garlic, and ginger, stirring continuously until fragrant.
- Incorporate the chopped tomatoes and tomato paste, cooking until they soften.
- Pour in the coconut milk and sprinkle in the brown sugar; bring to a gentle boil.
- Nestle the chicken back into the skillet and continue cooking until thoroughly cooked through.
Finishing Touches
- Remove the skillet from heat and gently stir in the cilantro and lime juice.
- Taste and adjust the seasoning as necessary before serving immediately.
Notes
Marinate the chicken in lime juice and garlic for extra flavor. Serve with jasmine rice or quinoa to soak up the sauce.