• 1 1/2 Pounds Boneless Skinless Chicken Thighs
• Juice from one Lime
• 1 Tbsp Salt
• 1 Tsp Chipolte Chili Powder
• 1/2 Tsp Cayenne Pepper
• 1/4 Tsp Black Pepper
• 1/4 Tsp Ground Ginger
• 1/4 Tsp Garlic Powder
• Olive Oil
• 1 Medium Yellow Onion, Diced
• 1 Red Pepper, Diced
• 5 Cloves of Garlic Minced
• 1 Tbsp Tomato Paste
• 1 13.5 oz can Coconut Milk
• 1 Stalk Lemongrass

Method-

Trim the chicken if needed and toss together with the lime juice and spices.

Heat a large skillet over medium high heat with enough olive oil to coat the bottom of the pan. Sear the chicken on both sides until brown and remove from the pan. Add in the onions, pepper and garlic and sautee over medium heat. Add in the tomato paste and cook for about 5 minutes. Pour in the coconut milk and put the chicken back in along with the lemongrass, bring to a simmer and cook on low for 10-15 minutes.

When ready to serve, remove the lemongrass and serve along side rice