Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/4 cup chopped cilantro
- Salt and black pepper to taste
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 pepper to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
- Step 3: Stir in diced tomatoes (undrained), coconut milk, chili powder, smoked paprika, and cayenne pepper. Season with salt and pepper to taste. Bring to a simmer.
- Step 4: Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Step 5: Stir in chopped cilantro before serving. Serve hot with rice or your favorite sides.
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 coconut milk if needed to maintain moisture.
- Serve this vibrant chicken over fluffy white rice, alongside a simple green salad for a complete and satisfying meal.
- For extra depth of flavor, toast the chili powder and smoked paprika in a dry pan for a minute before adding them to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American