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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
5 whole boneless, skinless chicken breasts, cut into large cubes |
2 garlic cloves, minced |
1 sprig fresh thyme |
1 medium onion, finely chopped |
1 teaspoon grated ginger |
1 teaspoon minced scotch bonnet chile |
1 1/2 tablespoons oil |
3/4 cup coconut milk |
2 tablespoons heavy cream |
2 tablespoons chopped cilantro leaves |
kosher salt and freshly ground black pepper |
Directions:
1. In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
2. Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.
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