Description
A flavorful dish combining spicy peppers and creamy coconut milk, perfect for any occasion.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons of oil for searing
- 1 onion, chopped
- 3 garlic cloves, minced
- 1-2 chili peppers, chopped (adjust to taste)
- 1 can (400ml) coconut milk
- Spices (e.g., paprika, cumin, coriander) to taste
- Fresh cilantro for garnish
Instructions
- Season the chicken thighs with salt and pepper.
- In a hot skillet, sear the chicken thighs until golden brown, then remove and set aside.
- In the same pan, sauté onions, garlic, and chili peppers until softened.
- Add coconut milk and spices, stir to combine.
- Return the chicken to the pan, cover, and let it simmer until cooked through.
- Allow chicken to rest before serving, then garnish with fresh cilantro.
Notes
Serve over fluffy white rice, and consider adding a fresh side salad for contrast. For a gluten-free and dairy-free option, this recipe is perfect as is. Adjust the spice levels according to your preference.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Simmering and searing
- Cuisine: Brazilian