Description
A tropical twist on chicken, featuring coconut milk, fresh lime, and served with fluffy rice for a zesty, creamy meal.
Ingredients
Scale
- 1.5 pounds boneless chicken thighs
- 1 can (14 oz) coconut milk
- 2 limes, juiced and zested
- 1 cup jasmine rice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, marinate chicken thighs with lime juice, zest, garlic, cumin, salt, and pepper for 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned, about 5 minutes per side.
- Pour in coconut milk and bring to a simmer. Reduce heat and cook for 20 minutes, or until chicken is tender.
- In a separate pot, cook jasmine rice according to package instructions.
- Serve chicken over rice, garnished with fresh cilantro.
Notes
For a spicier version, add chopped chili peppers to the marinade. Pairs well with a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Thai-inspired
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g