One Skillet Coconut-Lime Chicken
1 days ago
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During the summer, I tend to look for all-in-one dishes that don’t require a ton of work and leave the least amount of mess in my kitchen. Partially because I want to enjoy those longer evenings outside and also, while I want to eat a nice meal, I don’t necessarily want to slave away in the kitchen. Did I mention I also want the dish to be delicious?
Introducing One Skillet Coconut-Lime Chicken, an all-in-one meal that is packed with flavor. The coconut milk brings a creamy richness to the dish, adding subtle sweetness without being too heavy or overpowering the chicken. The lime brings brightness and acidity that cuts through the creaminess of the coconut milk, balancing the dish and making every bite refreshing. It’s the perfect summer or anytime meal.
Prepping the Ingredients
This recipe comes together quickly when all your ingredients are prepped. Start by using the 7-5/8″ Petite Chef to finely chop the onion.
Remove the stem from the poblano pepper and cut it in half with the 4″ Gourmet Paring Knife. Use a spoon to remove the seeds and then slice each half into strips. Rotate the strips and finely chop the strips, using the same knife.
Use the 7-5/8″ Petite Chef to finely chop the garlic cloves.
To prepare the ginger, first use a Stainless Teaspoon to scrape the skin off the ginger. Then use a 5″ Petite Santoku to cut it into strips and finely chop the strips.
To prepare the Roma tomatoes, cut them in half with the Traditional Cheese Knife. Use your fingers to remove the seeds and cut the halves into strips. Rotate the strips and cut into a dice or rough-chop.
Use a 7-5/8″ Petite Chef to coarsely chop the parsley and rough chop the peanuts, if using.
Making the All-In-One Dish
To get this dish ready, season the chicken cutlets on both sides with the paprika and one teaspoon of salt and then the black pepper.
Over medium-high heat in a large skillet, heat one tablespoon of the coconut oil. You can use a different oil, but the subtle hints of coconut in the oil add to the overall flavor of the dish. Add the chicken and cook for around one to two minutes per side, until the cutlets are cooked through and golden brown. Depending on the size of your skillet, you may need to cook the chicken in batches. Transfer the chicken to a plate or cutting board.
In the same skillet, keep the heat at medium-high and heat the remaining one tablespoon of coconut oil. Add the onion and cook until tender, around five minutes. Add in the poblano pepper, garlic and fresh ginger, and cook for another minute or so, stirring constantly. Add the tomatoes, tomato paste and liquid smoke, and stir to combine. Cook for an additional two minutes or until the tomatoes are softened.
Quick Tip: Before you add the coconut milk from the can, make sure you shake the can liberally to combine the coconut cream and water. Or pour the contents of a can into a mixing bowl and whisk together until the cream and water are thoroughly combined. Add the coconut milk, maple syrup and a half teaspoon of salt to the skillet with the tomatoes, bringing the mixture to a boil and stirring until the flavors are incorporated.
Place the chicken into the skillet, pushing the cutlets into the sauce and return the mixture to a boil. Cook for an additional minute so the chicken is warm and add additional salt, if desired.
Remove the skillet from the heat and stir in the parsley and lime juice. Taste and add additional lime juice if desired. Serve the chicken mixture over basmati or jasmine rice and sprinkle each serving with chopped peanuts, if desired.
This One Skillet Coconut-Lime Chicken is light, yet hearty with creamy, zesty and savory layers of flavor that make it feel both indulgent and refreshing at the same time. It’s comfort food with a tropical twist. It is perfect for summer or anytime of the year.
Ingredients
- 6 chicken cutlets (1 1/2 pounds total)
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons sea salt, divided, plus more
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons coconut oil, divided
- 1 small yellow onion, finely chopped
- 1 small poblano pepper, stemmed, seeded, finely chopped
- 2 garlic cloves, finely chopped
- 4 teaspoons finely chopped peeled ginger
- 2 cups seeded and finely chopped Roma tomatoes
- 1 tablespoon sun-dried tomato paste
- 1/2 teaspoon liquid smoke
- 1 (15-ounce) can unsweetened coconut milk
- 1 tablespoon maple syrup
- 1/4 cup fresh parsley leaves, coarsely chopped
- 1 tablespoon fresh lime juice
- Basmati or jasmine rice, for serving
- Roasted peanuts, chopped, if desired
Directions
- Season chicken cutlets (both sides) with paprika, 1 teaspoon salt and black pepper.
- In a large skillet over medium-high heat, heat 1 tablespoon of coconut oil. Cook the chicken, approximately 1-2 minutes per side until almost cooked through and golden brown on both sides. You may need to cook the chicken in batches, depending on the size of your skillet. Transfer the cooked chicken to a plate.
- In the same skillet over medium-high heat, heat the remaining 1 tablespoon of coconut oil. Add the onion and cook until tender, approximately 5 minutes. Add the poblano pepper, garlic and fresh ginger and cook for around 1 minute, stirring constantly. Add the tomatoes, paste and liquid smoke, stir and cook for another 2 minutes until the tomatoes are soft.
- Add coconut milk, maple syrup and 1/2 teaspoon salt, bring to a boil and stir the mixture until the flavors are incorporated. Place the chicken into the skillet, pushing the cutlets into the sauce and return the mixture to a boil. Cook the chicken in the boiling mixture for approximately 1 minute. Add additional salt, if desired.
- Remove the skillet from the heat. Stir in the parsley and lime juice and serve.
- Serve over basmati or jasmine rice and sprinkle each serving with chopped peanuts, if desired.
- Tip: Make sure to shake the coconut milk can or pour the can contents into a bowl and stir until the coconut cream and water are thoroughly combined.
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