Ingredients

Instructions

1. 1

   Pat the chicken dry with paper towels and season generously with salt and black pepper.

2. 2

   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

3. 3

   Place the chicken in the skillet, skin-side down, and sear for 5-7 minutes until golden brown. Flip and cook for another 2 minutes, then remove to a plate.

4. 4

   Reduce heat to medium. In the same pan, add the chopped onion and red bell pepper. Sauté for 5 minutes until softened.

5. 5

   Stir in the minced garlic, cumin, and paprika (or annatto), cooking for another minute until fragrant.

6. 6

   Pour in the chicken broth and scrape the bottom of the pan to release any browned bits.

7. 7

   Add the coconut milk and stir until the sauce is smooth.

8. 8

   Return the chicken and any accumulated juices to the pan. Ensure the chicken is partially submerged in the sauce.

9. 9

   Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and tender.

10. 10

    Remove the lid and simmer for an additional 5 minutes to slightly thicken the sauce.

11. 11

    Stir in the fresh lime juice and garnish with chopped cilantro before serving.