Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked white rice, for serving
Instructions
- Season chicken pieces with salt, pepper, smoked paprika, cumin, and cayenne pepper (if using).
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Stir in diced tomatoes, coconut milk, chicken broth, and tomato paste. Bring to a simmer.
- Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Stir in lime juice. Taste and adjust seasonings as needed.
- Serve hot over cooked white rice. Garnish with fresh cilantro.
Notes
For a milder flavor, omit the cayenne pepper. You can also add other vegetables, such as corn or green beans. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg