One Pot Chicken in Lime Coconut Sauce
Equipment
- pan
- blender
Ingredients
- 10 chicken drumsticks skin on, thawed, and pat dry, 4 pounds
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 4 tablespoons vegetable oil divided
- 4 gloves garlic chopped
- ½ large white or yellow onion peeled and coarsely chopped
- 1 large red bell pepper de-seeded and sliced
- 14.5 oz canned diced tomatoes or 1 ⅓ cups
- 2 leaves large basil plus more to garnish
- 2 tablespoons chopped cilantro or parsley plus more to garnish
- 13.5 oz canned coconut milk about 1 ⅔ cups
- ⅓ cup chicken broth
- Juice of 1 large lime
- 1 teaspoon ground ginger
- 8 oz cream cheese softened
- 1 red jalapeno pepper thinly sliced (optional)
Instructions
- In a large bowl, season the chicken drumsticks with salt and pepper uniformly.
- Heat a large skillet over medium-high heat with 2 tablespoons of vegetable oil. Cook the drumsticks for about about 4-5 minutes, turning to brown on both sides. Don't overcrowd the pan! Divide the drumsticks in 2 batches. Remove from the skillet with tongs and place on a large plate. Reserve.
- Add the remaining 2 tablespoons of oil to the skillet, reduce the heat to medium, and sweat the onion and bell pepper for approximately 3 minutes. Add the chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley.
- Let cook for about 2 minutes. Transfer the cooked vegetables to a blender, add the coconut milk, the broth, lime juice, ground ginger, and softened cream cheese. Blend everything together until obtaining a homogeneous, creamy mixture.
- Transfer the blended mixture to the skillet and let cook over medium heat, stirring constantly with a wooden spoon, until cream cheese has melted and completely incorporated into the sauce.
- Add the reserved browned chicken drumsticks to the skillet, cover the pan halfway, and let simmer over medium to medium-low heat, stirring occasionally, for about 15-20 minutes or until chicken is cooked.
- Garnish with basil leaves, chopped cilantro/parsley, and sliced red jalapeno if desired. Serve over white rice or noodles with lime wedges on the side. Enjoy! YIELD: 10 drumsticks (2 per person).
Recipe Notes
Nutrition
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