Mexican · Dinner
Skillet Chicken in Red Sauce (Dairy-Free)
Chicken thighs simmered in a smoky red sauce built from dried chilies, tomato and garlic, finished dairy-free with coconut cream in place of dairy. The sauce reduces to a thick coating over the meat, served over rice with cilantro and a squeeze of lime for brightness.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.2gProtein
24.8gFat
24.6gCarbs
5.9gSugar
4.8gFiber
812mgSodium
195mgChol
9.6gSat Fat
890mgPotassium
68mgCalcium
4.1mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
dairy-free
Instructions
1
Prep
Toast dried chilies in a dry skillet over medium heat for 1 minute per side until fragrant, then soak in hot water for 10 minutes until softened.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear chicken thigh chunks for 4 minutes until browned on all sides.
3
Simmer
Blitz softened chilies with canned tomatoes, garlic, onion, cumin and oregano into a smooth sauce. Pour into skillet with chicken, add smoked paprika, salt, and chicken stock. Simmer over medium-low heat for 20 minutes until chicken is cooked through and sauce thickens.
4
Plate
Spoon rice onto a plate, top with chicken and red sauce, finish with cilantro and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into large chunks
- 44 dried chilies (guajillo or ancho), stemmed and seeded
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp oregano-dried
- 1 tsp1 tsp smoked-paprika
- 4 tbsp60ml coconut-cream
- 2 tbsp30ml olive-oil
- 2/3 cup160ml chicken-stock
- 1/2 tsp1/2 tsp salt, plus more to taste
- 1/2 cupabout 40g cooked white-rice-cooked, for serving
- 2 tbsp2 tbsp cilantro, for serving
- 22 lime wedge, for serving
