Creamy, spicy, garlic chicken thighs. A simple dinner that is bursting with flavor!
Chicken is a fairly inexpensive meat. And it is readily available. Most kids like chicken. Most adults can cook chicken. So it is a popular menu item in many homes. But don’t you just get sick of the same old chicken all the time? I know I do.
I just think we get lazy with chicken, and so it gets boring. But it doesn’t have to be. Welcome to a new way to prepare chicken that will have lots of flavor, stay nice and moist, and give you a low cost dinner that is eazy peazy! Anything but boring.
I love experimenting with spices, and have had a few too many fails in my attempts to make a great creamy spiced chicken But this was a success. Don’t let the longish list of ingredients scare you. This recipe is very forgiving, so it is okay to skip some things if you don’t have (or like) them, or adjust to personal preference.
5 minPrep Time
35 minCook Time
40 minTotal Time
- 4 skin on chicken thighs
- 1/2 an onion
- 1 Tbs garlic
- 1 Tbs olive oil
- 1 tsp garlic salt
- 1 tsp cumin
- 1 tsp cayenne
- 1/2 cup half and half
- 1/2 cup coconut milk
- 1/2 cup chicken stock
- salt and pepper
- In a medium sauce pan, heat olive oil on medium-high heat
- Add garlic and onions, and saute for 2-3 minutes
- Combine garlic salt, cumin, and cayenne, and mix together
- Rub the spice mixture all over the chicken thighs
- Put chicken in the sauce pan with olive oil and garlic and onions, and cook, skin down until you brown the skin and crisp it up a bit
- Flip chicken over, add half and half, coconut milk, and chicken stock to pan and bring to a boil
- Turn the heat down to low, cover, and simmer for 30-35 minutes
- Season with salt and pepper to taste, and serve immediately
The main idea is to make a spice rub to rub into the chicken, crisp up the skin so it is not rubbery, then cover with yunminess like coconut milk and chicken stock, and cook!
Adjust the amount of cayenne you use to fit your palette for spiciness. Leave the cayenne out if you are scared. But the truth is, this has spice to it, but not burn. Does that even make sense? I fed it to my baby without a problem, the creamy coconut milk and half and half help to tone the spice down, while still preserving flavor.
The other thing I love about this chicken is that it is so versatile. Serve it with rice. Or serve it with potatoes. Or greens. Or veggies. I used leftovers in a pita, with hummus, and it was good with that too! So have fun with this low cost and versatile dish you cook on the stove top!
Want a bite?