one-pan-coconut-lime-chicken

Easy Recipes

One-Pan Coconut-Lime Chicken

We paired quick-cooking chicken cutlets with a spicy-sweet coconut milk sauce that’s out-of-this-world tasty. Tomatoes (and tomato paste) bring it back down to Earth, so you can make this over and over (and over!) again.

Ingredients

  • 6 chicken cutlets (about 1 1/2 lb. total)
  • 1 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. coconut oil or vegetable oil
  • 1 small yellow onion, finely chopped
  • 1 small jalapeño, stemmed, seeded, finely chopped
  • 3 cloves garlic, finely chopped
  • 4 tsp. finely chopped peeled ginger (from 1 [2"] piece))
  • 2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)
  • 1 tbsp. tomato paste
  • 1 (15-oz.) can unsweetened coconut milk
  • 1 tbsp. light brown sugar
  • 1/4 c. fresh cilantro leaves, coarsely chopped
  • 1 tbsp. fresh lime juice

Directions

  1. Step 1Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.
  2. Step 2In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
  3. Step 3Add milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more.
  4. Step 4Remove from heat. Stir in cilantro and lime juice.