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Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

A rich and creamy dish featuring tender chicken braised in coconut milk, complemented by sweet potatoes and a punch of black pepper.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs, boneless and skinless
  • 1 can (13.5 oz) coconut milk
  • 2 medium sweet potatoes, peeled and chopped into cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • to taste fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. Chop the sweet potatoes and onion, and mince the garlic and ginger in preparation.
Cooking
  1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, browning on each side for about 4-5 minutes until golden brown. Remove the chicken and set aside.
  2. In the same pot, add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onions become translucent and aromatic.
  3. Add the cubed sweet potatoes back into the pot along with the coconut milk, black pepper, and salt. Stir everything together.
  4. Nestle the browned chicken thighs back into the pot and bring the mixture to a gentle simmer.
  5. Cover the pot, reduce the heat to low, and let it simmer for about 30 minutes or until the chicken is tender and the sweet potatoes are easily pierced with a fork.
  6. Once done, garnish with fresh chopped cilantro and serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop with a splash of coconut milk if necessary. Can be frozen for up to 2 months.