Ok it's been getting cold fast here in the tri-state area & to me that means give your food a little heat! Chicken thighs simmered in a creamy sauce of pulsed jalapeño peppers & coconut milk. Creamy with a kick!
Time: 1 hour
- 1 pack chicken thighs, skinless (doesn't matter if it's boneless or not)
- 3-4 jalapeño peppers
- 1 can coconut milk
- 1/2 yellow onion
- 2-3 cloves garlic
- salt & pepper to taste
- 1 tablespoon olive oil
- In a large skillet, brown the chicken thighs in the olive oil for ~2-3 mins before adding the onion & garlic. Lower the heat so it stays warm but doesn't burn.
- Slice open each jalapeño pepper, remove seeds.
- Use a blender or food processor to grind the jalapeño, coconut milk, salt & pepper unless smooth.
- If you'd like, dice a zucchini or any other type of vegetable & add it to the chicken, sauté for a minute.
- Pour the sauce over the chicken thighs & raise the heat to medium, cover the pan.
- Let simmer for about 10-15 minutes or until the chicken is tender. Garnish with fresh jalapeño slices if you like it spicy!
Enjoy with vegetables or rice!