Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (13.5 oz) can full-fat coconut milk
- 1 (15 oz) can diced tomatoes, undrained
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/2 cup chicken broth
- Salt and black pepper to taste
- 1/4 cup chopped cilantro, for garnish
- Cooked rice, for serving
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion and bell peppers to the skillet and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 3: Stir in chili powder, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Step 4: Return chicken to the skillet. Pour in coconut milk, diced tomatoes (undrained), and chicken broth. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Step 5: Stir in cilantro before serving. Serve hot over cooked rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this vibrant dish with a side of fluffy white rice and a squeeze of lime for extra zing.
- For a richer flavor, toast the chili powder, smoked paprika, and cumin in a dry pan for a minute before adding them to the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American