Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too. Here, I’ve buried chicken thighs under a Caribbean-inspired coconut milk simmer of onions, garlic, and, of course, chile. Finally, the curry powder and lime balance the richness with spiced heat and a bright citrus pop.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
Step 2
Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
Step 3
Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
Step 4
Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
Step 5
Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
Step 6
Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
Step 7
Serve immediately with lime wedges.
Step 8
DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
Recipe notes
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