Description
This fragrant chicken dish is rich and creamy with lots of flavor from the chilies, cilantro and lime.
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.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Main Dish