Coconut Lime Chicken
A creamy and zesty Filipino-style chicken dish simmered in coconut milk, perfect for busy weeknights.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1.5-2 pounds chicken thighs or chicken breast Boneless thighs preferred for juiciness.
- 1 can full fat coconut milk For the best texture.
- 3-5 cloves garlic, minced
- 1 small onion, chopped
- 1 whole lime (zest and juice) Use both zest for fragrance and juice for tang.
- 1-2 tablespoons oil For browning the chicken.
- to taste salt and pepper Season according to preference.
- Optional: 1-2 teaspoons soy sauce or patis For added depth.
Instructions
Cooking Instructions
- Season and brown the chicken. Pat the chicken dry, season with salt and pepper, then brown it in a hot skillet with oil until it gets color.
- Sauté garlic and onion. Lower the heat slightly, add garlic and onion to the pan, and stir for a minute or two until fragrant and the onion is soft.
- Add coconut milk and simmer. Pour in the coconut milk, scrape up the browned bits, add soy sauce or patis if using, and return the chicken to the pan. Cover loosely and simmer until the chicken is cooked through.
- Finish with lime. Turn off the heat, stir in lime zest and juice, and taste. Adjust seasoning if needed.
- Serve. Spoon the sauce over rice and garnish with lime wedges if desired.
Notes
For best results, do not rush the browning process, and let the coconut milk simmer gently. This dish is great for meal prep and reheats well.