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Creamy Cilantro Chicken with a Kick

This recipe delivers tender chicken thighs infused with a vibrant, spicy, and creamy sauce. Featuring fresh garlic, ginger, cilantro, and serrano peppers, balanced with lime zest, soy sauce, and coconut milk, it promises a dynamic flavor profile with a delightful kick. It's a flavorful Southeast Asian-inspired dish perfect for a satisfying meal.
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Total Time 1 hour 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: south east asian
Calories: 1117.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cloves garlic minced
  • 2 serrano peppers finely chopped
  • 2 tablespoons minced fresh ginger root
  • 0.5 cup chopped fresh cilantro
  • 2 teaspoons grated lime zest
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 0.75 cup unsweetened coconut milk
  • 4 boneless skinless chicken thighs

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 2 Mixing Bowls One for marinade, one for combining ingredients.
  • 1 Large Skillet or Dutch Oven With a lid, suitable for searing and simmering.
  • 1 Microplane or Zester For lime zest and ginger.

Method
 

  1. Prepare all fresh ingredients: mince garlic, finely chop serrano peppers, mince fresh ginger, chop cilantro, and grate lime zest.
  2. In a mixing bowl, combine the minced garlic, chopped serrano peppers, minced ginger, half of the chopped cilantro, grated lime zest, soy sauce, and white sugar to form the marinade.
  3. Add the boneless, skinless chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 60 minutes.
  4. Heat a large skillet or Dutch oven over medium-high heat. Remove chicken from the marinade, reserving the marinade for the sauce.
  5. Sear the chicken thighs for 3-5 minutes per side until beautifully golden brown, creating a flavorful crust.
  6. Pour the reserved marinade into the hot skillet, scraping up any browned bits from the bottom of the pan to deglaze and incorporate extra flavor.
  7. Stir in the unsweetened coconut milk and bring the sauce to a gentle simmer, ensuring it is well combined.
  8. Return the seared chicken thighs to the skillet, nestling them into the simmering sauce.
  9. Reduce the heat to medium-low, cover, and let the chicken simmer for 20-25 minutes, or until the chicken is cooked through and very tender.
  10. Remove the lid, increase the heat slightly, and continue to simmer uncovered for another 5-10 minutes to allow the sauce to reduce and thicken to your desired consistency. Garnish with the remaining fresh cilantro before serving.

Notes

1. For optimal flavor penetration, marinate the chicken thighs for at least 30 minutes, or up to an hour. Over-marinating with lime zest and soy can toughen the chicken, so balance is key. 2. Achieving a good sear on the chicken before adding the sauce is crucial for developing deep, savory flavor through the Maillard reaction. Don't crowd the pan. 3. Adjust the serrano pepper quantity to your desired heat level; remove seeds and membranes for less spice. 4. Taste the sauce before serving and adjust seasoning with extra lime juice for brightness, or a pinch more sugar/soy to balance the profile. A full-fat coconut milk will yield a richer, more luxurious sauce. Serve this with steamed jasmine rice to soak up the delicious sauce.