Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (14 ounces) coconut milk
- 1 lime, juiced and zested
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Feel free to make substitutions based on what’s available in your pantry. For example, if you prefer a milder dish, you can reduce or omit the cayenne pepper. Or, if you have fresh ginger on hand, a teaspoon of grated ginger can add an extra layer of warmth and complexity to the dish.
Instructions
- Start by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté for about 3 minutes until translucent. Add the garlic, cumin, paprika, and cayenne pepper, and cook for an additional 2 minutes until fragrant.
- Pour in the coconut milk and stir to combine, scraping any brown bits from the bottom of the skillet to enhance the flavor.
- Return the chicken to the skillet, reduce the heat to low, and let it simmer in the sauce for about 10 minutes, allowing the flavors to meld together beautifully.
- Before serving, stir in the lime juice and zest. Taste and adjust the seasoning if necessary.
- Garnish with fresh cilantro before serving to add a burst of color and freshness.
Cooking is about trusting your senses, much like how my abuela cooked by instinct. Listen to the sizzle, observe the color, and inhale the aroma—these are your guides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International