Clean recipe · delish.com
One-Pan Coconut-Lime Chicken
In this one-pan coconut-lime chicken recipe, we paired quick-cooking chicken cutlets with a spicy-sweet coconut milk sauce that’s out-of-this-world tasty.
Original recipe: delish.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 0 sec
- Total:
- 30 min
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Ingredients
- 6 chicken cutlets
- 1 tsp. sweet paprika
- 1/4 tsp. freshly ground black pepper
- 1 1/2 tsp. kosher salt, divided
- 2 tbsp. coconut oil or vegetable oil, divided
- 1 small yellow onion, finely chopped
- 1 small jalapeño, stemmed, seeded, finely chopped
- 3 garlic cloves, finely chopped
- 4 tsp. finely chopped peeled ginger
- 2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 cups)
- 1 tbsp. tomato paste
- 1 can unsweetened coconut milk
- 1 tbsp. light brown sugar
- 1/4 c. fresh cilantro leaves, coarsely chopped
- 1 tbsp. fresh lime juice
Instructions
- Season chicken all over with paprika, pepper, and 1 tsp. salt. In a large, high-sided skillet over medium-high heat, heat 1 Tbsp. 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.
- In same skillet over medium-high heat, heat remaining 1 Tbsp. 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 paste is lightly toasted, about 2 minutes more.
- Add milk, brown sugar, and 1/2 tsp. salt 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; season with salt, if needed.
- Remove from heat. Stir in cilantro and lime juice.