One Pot Chicken in Lime Coconut Sauce is an easy weeknight meal made from browned drumsticks, blended vegetables with coconut milk, lime juice, and cream cheese.
10chicken drumsticksskin on, thawed, and pat dry, 4 pounds
1tablespoonsalt
½tablespoonground black pepper
4tablespoonsvegetable oildivided
4gloves garlicchopped
½large white or yellow onionpeeled and coarsely chopped
1large red bell pepperde-seeded and sliced
14.5ozcanned diced tomatoesor 1 ⅓ cups
2leaveslarge basilplus more to garnish
2tablespoonschopped cilantro or parsleyplus more to garnish
13.5ozcanned coconut milkabout 1 ⅔ cups
⅓cupchicken broth
Juice of 1 large lime
1teaspoonground ginger
8ozcream cheesesoftened
1red jalapeno pepperthinly 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
STORAGE: Refrigerate leftovers in an airtight container for up to 4 days. Although, you can freeze it for up to 2 months, be aware that the cream cheese may separate once heated. Make sure to whisk it well.
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