Description
If you’re looking for a dish that perfectly combines comfort, flavor, and simplicity, chicken thighs with coconut milk should be at the top of your list.
Ingredients
- 6 chicken thighs (bone-in, skin-on or boneless)
- 3/4 can of full-fat coconut milk
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 green peppers chopped
- 4 tablespoons of epis seasoning
- Salt and pepper to taste
- 1/2 lemon (juice)
- Fresh cilantro and lime for garnish
- Cooked rice or crusty bread for serving
Instructions
1. Prepare the Chicken: Season the chicken thighs with epis seasoning. Let it marinate for at least 1 hour.
2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken thighs, skin side down (if using skin-on), and sear until golden brown on both sides. Remove and set aside.
3. Build the Flavor Base: In the same skillet, sauté the onions, and green peppers until fragrant and translucent. Add 2 tablespoons of epis seasoning and cook for an additional minute.
4. Simmer in Coconut Milk and chicken broth: Pour in the coconut milk, broth, lemon juice and bring to a gentle simmer. Season with salt and pepper.
5. Return Chicken: Place the seared chicken thighs back into the skillet, ensuring they are partially submerged in the sauce.
6. Cook: Cover and let the chicken simmer for 8-10 minutes until fully cooked and tender.
7. Serve: Garnish with fresh cilantro. Serve over rice or with crusty bread to soak up the sauce.