Dominican Chicken Breast in Coconut, Lime, and Sweet Pepper Sauce

Instructions

1. 1

   1. In a bowl, combine the chicken with 2 tablespoons (30 ml) of lime juice, garlic, oregano, salt, and black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Heat a large skillet over medium-high heat. Add the vegetable oil and sear the chicken for 3 to 4 minutes per side, until lightly browned. Remove the chicken and set aside on a plate.

3. 3

   3. In the same skillet, add the red onion and sweet peppers. Cook for 4 to 5 minutes, stirring, until softened and fragrant.

4. 4

   4. Stir in the tomato paste and cook for 1 minute, stirring so it lightly caramelizes without burning.

5. 5

   5. Pour in the coconut milk and chicken broth. Add the bay leaf, honey, and the remaining 1 tablespoon (15 ml) lime juice. Mix well and bring the sauce to a gentle simmer.

6. 6

   6. Return the chicken to the skillet along with any collected juices. Lower the heat to medium-low, partially cover, and cook for 12 to 15 minutes more, until the chicken reaches a safe internal temperature of 165 °F / 74 °C.

7. 7

   7. Remove the bay leaf. Add the fresh cilantro and cook 1 additional minute to bring the flavors together.

8. 8

   8. Taste the sauce and adjust salt if needed. Serve the chicken hot, spooning the coconut sauce, onions, and sweet peppers over the top.