Ingredients: |
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 Jalapeņo, 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
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Directions: |
Directions:Step 1
Season 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.
Step 2
In 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 jalapeņo, 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.
Step 3
Add 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.
Step 4
Remove from heat. Stir in cilantro and lime juice. |
This recipe for Coconut Lime Chicken is from