Anti Inflammatory Brazilian Coconut Chicken
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 8 thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp sweet paprika
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For serving
- cooked white rice, for serving
Chef's tipAlready-cooked brown rice swaps in 1:1 with no other changes to the recipe. - lime wedges, for serving (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, cumin, and paprika, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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