Coconut Braised Chicken with Mushrooms and Potatoes
Recipe Key
I was inspired to make this chicken dish from my amazing trip to Sri Lanka. They love cooking with coconut milk. This fragrant chicken dish is rich and creamy with lots of flavor from the chilies, cilantro and lime. I made it with chicken thighs but breasts would also work. I love it because it is made in one pot. I used my favorite cast iron pan. Serve it with a large plate of sautéed kale or spinach to balance the meal.
Coconut Braised Chicken with Mushroom and Potatoes
This fragrant chicken dish is rich and creamy with lots of flavor from the chilies, cilantro and lime.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 4 1x
- Category: Main Dish
Ingredients
Scale
- 1 tablespoon coconut oil
- 6 chicken thighs (about 2 lbs)
- Celtic sea salt
- Fresh pepper
- 1 medium onion, thinly sliced
- 10 ounces baby bella mushrooms, sliced (about 3 cups)
- 1 tablespoon ginger, peeled and minced
- 1 garlic clove, minced
- 2 dried chile de arbol or birds eye chilies, broken in half
- 1 teaspoon smoked paprika
- 1 13.5 ounce canned unsweetened whole coconut milk
- 1 lb red potatoes, peeled and cut into 2 inch pieces (about 3 cups)
- 2 tablespoons fresh lime juice
- ¼ cup finely chopped cilantro.
Instructions
- Preheat oven to 425 degrees
- In a large cast iron pan heat the oil.
- Season the chicken with salt and pepper
- Brown the chicken over moderate heat, turning occasionally, about 8 minutes. Work in 2 batches if necessary. Don’t overcrowd the pan
- Transfer chicken to a plate
- Pour off all but 2 tablespoons of the oil
- Add the onion and mushrooms to the pan.
- Sauté until the onion is translucent, about 5 minutes
- Stir in the ginger, garlic and chili. Cook until fragrant 1 minute.
- Add the smoked paprika, stir.
- Add the coconut milk, potatoes and chicken to the pan and bring to a simmer.
- Cover and bake in the oven for about 1 hour, until the chicken is cooked through and the potatoes are tender.
- Stir in the lime juice and top with cilantro.
