Panama Jack
Embark on a flavor-packed culinary journey with the "Panama Jack" recipe, a vibrant fusion of bold spices and creamy coconut goodness. Succulent seared chicken breasts are simmered to perfection in a luscious coconut milk sauce infused with lime juice, fragrant cumin, and smoky paprika, creating a tropical-inspired dish that's both hearty and refreshing. Sweet red bell peppers and aromatic garlic add depth, while a garnish of fresh cilantro ties it all together with a burst of brightness. Ready in just 45 minutes and perfect for serving over fluffy rice or quinoa, this easy and versatile recipe is ideal for weeknight dinners or impressing guests with an exotic yet comforting twist. Don’t miss out on this irresistible blend of savory and tangy flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 can (13.5 ounces) unsweetened coconut milk
- 2 tablespoons lime juice
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked rice or quinoa (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Place the chicken breasts in the skillet and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the diced red bell pepper to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
Pour the coconut milk into the skillet, followed by the lime juice, cumin powder, paprika, and the remaining salt and pepper. Stir well to combine.
Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover, and let simmer for 20 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning if needed.
Garnish with fresh chopped cilantro before serving.
Serve hot with cooked rice or quinoa, if desired.
Nutrition Facts
Calories |
2107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 12.8 g | ||
| Protein | 228.5 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 767 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
