Creamy Coconut Lime Chicken

Method

1. 1

   Pat the chicken dry and season with salt, black pepper, and paprika.

2. 2

   Heat a little olive oil in a large, deep skillet over medium-high heat. Sear the chicken until golden on both sides, then transfer to a plate.

3. 3

   Add the shallot and green chili to the same skillet and sauté until softened.

4. 4

   Stir in the garlic and ginger and cook for 1 minute, until fragrant.

5. 5

   Pour in the chicken stock, scraping up any browned bits. Stir in the coconut milk, coconut cream, and dark soy sauce. Add the potato and bell pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Return the chicken and any juices to the skillet. Bring to a gentle simmer, cover, and cook for 20–30 minutes, until the potatoes are tender and the chicken reaches 165°F in the thickest part. Chicken breasts may cook sooner; remove them as they finish.

7. 7

   Uncover and simmer gently until the sauce reaches your desired thickness.

8. 8

   Stir in the lime zest and juice. Taste and adjust the seasoning.

9. 9

   Garnish with lime slices, jalapeño slices, and chopped fresh cilantro. Serve warm with rice.