One Pan Coconut Chicken

An easy one pan entrée that’s absolutely delicious.

Serves 2-4




Season the chicken thighs with salt and pepper on both sides.

Next heat a 12 inch sauté pan over medium/high heat. Add the avocado oil and one the oil is hot add the chicken thighs skin side down. Let the chicken thighs sear for about 7 minutes on the skin side to develop a nice crust. Give the chicken a flip and sear on the other side for 3 minutes then remove the chicken from the pan and set aside. 

Now reduce the heat of the pan to medium/low then add the shallots with a pinch of salt. Once the shallots start to caramelize slightly add the ginger and minced garlic. Continue to fry for 30 seconds or until the garlic is nice and fragrant then deglaze the pan with the dry sherry wine.  

After the wine has reduced, add the diced tomato and green chilies. Give that all a stir into the shallots and garlic then add the coconut milk. Bring the sauce to a gentle simmer then add the chicken back to the pan skin side up.

Cover the pan with a lid. Let simmer for 30 minutes or until the chicken is cooked to at least 165F internally and the sauce has reduced by half. 

(NOTE: Stir every 5-10 minutes or so to make sure it doesn’t burn or stick to the bottom of the pan). 

Once the chicken is cooked, turn off the heat and finish with chopped cilantro, green onion, and lime juice. Give the sauce a taste and adjust the seasoning to your liking. 

Now serve the coconut chicken with jasmine rice on the side and a vegetable of your choice.



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