Chicken Xim Xim

Ingredients

Chicken thighs

1.5 pounds, boneless and skinless

Lime juice

2 tablespoons

Salt

to taste

Black pepper

to taste

Vegetable oil

2 tablespoons

Onion

1 medium, diced

Red bell pepper

1, diced

Garlic

4 cloves, minced

Ginger

1 tablespoon, minced

Coconut milk

1 can (13.5 oz)

Peanut butter

1/2 cup, creamy or chunky

Cilantro

1/4 cup, chopped (for garnish)

Rice

2 cups, cooked (for serving)

Instructions

1. In a large bowl, combine the chicken thighs, lime juice, salt, and pepper. Mix well and let marinate for 15 minutes to enhance the flavor.
2. Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced onion, red bell pepper, garlic, and ginger. Sauté until the vegetables are softened and fragrant, about 5 minutes.
4. Add the peanut butter and coconut milk to the skillet, stirring until well combined and the peanut butter is melted and incorporated into the sauce.
5. Return the browned chicken thighs to the skillet. Reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened, stirring occasionally.
6. In the final minutes of cooking, stir in the chopped cilantro, adjusting seasoning with additional salt and pepper if needed.
7. Serve the Chicken Xim Xim over a bed of fluffy cooked rice, garnished with additional cilantro and lime wedges.