Ingredients

• 1.5 pounds boneless, skinless chicken breasts, 1 to 1½ inches thick
• 1 teaspoon ground cumin
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
  For more heat, use 1 teaspoon. For mild flavor, omit entirely.
• 1 to 1½ teaspoons salt, to taste
• ¼ to ½ teaspoon freshly ground black pepper, to taste
• 3 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups seeded and diced tomatoes
  Or substitute 1 (14-ounce) can diced tomatoes, well drained
• 1 (14-ounce) can unsweetened coconut milk, shaken and stirred
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the coconut milk and chicken
   Shake the can of coconut milk thoroughly, open it, and stir well. Pat the chicken breasts dry with paper towels and set aside.
2. Mix the spices
   In a small bowl, combine the cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir until evenly blended.
3. Brown the chicken
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Coat the chicken breasts evenly with the spice mixture, then place them in the hot skillet. Cook for 6 to 7 minutes per side, until nicely browned and nearly cooked through. Cooking time will vary based on thickness. Transfer the chicken to a plate and keep covered.
4. Cook the aromatics
   Add the remaining olive oil to the skillet. Stir in the diced onion and cook for 2 to 3 minutes, until soft and translucent. Add the garlic and cook for 20 seconds, just until fragrant.
5. Build the sauce
   Stir in the tomato paste until fully incorporated. Add the diced tomatoes and cook for 5 minutes, allowing them to soften and break down.
6. Simmer with coconut milk
   Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
7. Finish the chicken
   Return the chicken breasts to the skillet. Reduce the heat to medium-low and cook for 4 to 5 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
8. Taste and serve
   Check the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh cilantro and serve with lime wedges on the side.

Storing & Reheating Leftovers

• Keep leftover chicken submerged in its sauce to prevent drying out. Store in an airtight container or food storage bag in the refrigerator for up to 4 days. If serving with rice, store it separately for the same amount of time.

• Warm the chicken and rice separately on the stovetop over low heat, covered, until heated through. Add a small splash of water to the rice to help restore moisture and texture.