One-Pan Coconut-Lime Chicken

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 45 minutes

食材

6 chicken cutlets (about 1 1/2 lb. total)

1 tsp. sweet paprika

1 1/2 tsp. kosher salt, divided, plus more

1/4 tsp. freshly ground black pepper

2 tbsp. coconut oil or vegetable oil

1 small yellow onion, finely chopped

1 small jalapeño, stemmed, seeded, finely chopped

3 cloves garlic, finely chopped

4 tsp. finely chopped peeled ginger (from 1 [2"] piece)

2 large, ripe beefsteak tomatoes, seeded, finely chopped (about 2 c.)

1 tbsp. tomato paste

1 (15-oz.) can unsweetened coconut milk

1 tbsp. light brown sugar

1/4 c. fresh cilantro leaves, coarsely chopped

1 tbsp. fresh lime juice

步驟

Season chicken all over with paprika, 1 teaspoon salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon oil. Working in batches, cook chicken, turning halfway through, until golden brown on both sides and just about cooked through, 1 to 2 minutes per side. Transfer to a plate.

In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.

Add milk, brown sugar, and 1/2 teaspoon salt and bring to a boil, stirring until sugar is dissolved. Nestle chicken into skillet and return to a boil. Boil until chicken is cooked through, about 1 minute more. Taste and season sauce with more salt as needed.

Remove from heat. Stir in cilantro and lime juice.

營養

• 卡路里: 803
• 總脂肪: 40 g
• 飽和脂肪: 28 g
• 反式脂肪: 0 g
• 膽固醇: 298 mg
• 鈉: 943 mg
• 總碳水化合物: 11 g
• 膳食纖維: 2 g
• 總糖: 6 g
• 蛋白質: 95 g