Ingredients
Scale
- 2 lbs chicken thighs
- 1 can (14 oz) coconut milk
- 2 limes (juiced)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp olive oil
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add chicken thighs to the skillet, season with salt and pepper, cooking until browned on all sides.
- Pour in the coconut milk and chicken broth, then add lime juice.
- Bring to a simmer, cover, and cook for 25-30 minutes until the chicken is fully cooked.
- Stir in chopped cilantro before serving.
Notes
Serve over rice or with a fresh salad. Store leftovers in an airtight container for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Brazilian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg