Creamy Jalapeño Chicken

by Cindy Yanasha Angulo in , , , , , , ,

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


  1.  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. 
  2. Slice open each jalapeño pepper, remove seeds.  
  3. Use a blender or food processor to grind the jalapeño, coconut milk, salt & pepper unless smooth.
  4. If you'd like, dice a zucchini or any other type of vegetable & add it to the chicken, sauté for a minute.  
  5. Pour the sauce over the chicken thighs & raise the heat to medium, cover the pan.
  6. 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!