Caribbean Smothered Chicken With Coconut, Lime, and Chiles
A flavorful Caribbean-style dish featuring tender chicken thighs simmered in a rich coconut milk sauce with aromatic thyme, habanero chile, and lime. The curry powder adds warmth while the coconut and lime create a perfect balance of creamy and citrus notes.
Ingredients
- •1 teaspoon vegetable oil
- •4 pieces large bone-in, skin-on chicken thighs
- •1 to taste Kosher salt and black pepper
- •6 sprigs thyme
- •2 large onions
- •2 cloves garlic
- •1 whole habanero chile
- •1 cup light coconut milk
- •1 large lime
- •½ teaspoon mild yellow curry powder
Cooking Instructions
- 1.
Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
2 min
- 2.
Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
5 min
- 3.
Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
2 min
- 4.
Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and 1/4 cup water. Bring to a boil, stirring.
7 min
- 5.
Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
20 min
- 6.
Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
5 min
- 7.
Serve immediately with lime wedges.
1 min
- 8.
DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.