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overhead view of Creamy Coconut Milk Chicken Thighs in a bowl
Olga

Creamy Coconut Milk Chicken Thighs

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Creamy coconut milk chicken thighs cooked in one pan with a coconut milk sauce. A practical weeknight dinner that simmers on the stove and pairs well with simple sides.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 3 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 785
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken and Marinade
  • 6 boneless skinless chicken thighs
  • 2 tbsp apple cider vinegar
  • ½ tbsp roasted cumin powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 pinch salt
For Cooking
  • 2 tbsp extra virgin olive oil
Sauce
  • 1 small onion finely diced
  • ½ tbsp tomato paste
  • ½ tbsp rice vinegar
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 dried bay leaf
  • Salt to taste
  • White ground pepper to taste
  • 2 cups chicken broth
  • 1 can unsweetened coconut milk
To Finish
  • 2 tbsp chopped parsley
  • 2 tbsp chopped cilantro
  • Red pepper flakes
  • White rice for serving

Equipment

  • 1 Skillet
  • 1 Small Bowl
  • 1 Wooden Cutting Board
  • 1 Knife
  • 1 Spatula

Method
 

Prep
  1. Season chicken with apple cider vinegar, roasted cumin powder, smoked paprika, onion powder, garlic powder, and salt. Let sit for 10 minutes. Dice the onion and chop the herbs.
    Marinated chicken for Creamy Coconut Milk Chicken Thighs in bowl
Instructions
  1. Heat olive oil in a skillet over medium heat. Sear the chicken on both sides until golden. Remove and set aside.
  2. Add diced onion to the same pan and cook until soft and lightly caramelized.
  3. Stir in tomato paste, rice vinegar, smoked paprika, cumin powder, onion powder, garlic powder, bay leaf, salt, and white pepper. Cook for a few minutes.
  4. Add chicken stock and simmer for 5 minutes.
  5. Return chicken to the pan and cook until fully cooked through.
    Side view of Creamy Coconut Milk Chicken Thighs in Skillet with Chicken Stock and sauce
  6. Pour in coconut milk and simmer gently for 2 to 5 minutes.
    Creamy Coconut Milk Chicken Thighs in Skillet Side Angle
  7. Remove from heat and stir in parsley and cilantro. Sprinkle with red pepper flakes before serving.
  8. Serve over white rice and lime wedge.

Nutrition

Calories: 785kcalProtein: 56gFat: 61gSodium: 120mg

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