Why make this recipe
Brazilian Coconut Chicken is a delightful dish that brings the flavors of Brazil to your kitchen. It’s simple to make and packed with flavor, thanks to the creamy coconut milk and vibrant spices. This recipe is perfect for a cozy family dinner or for entertaining guests. With its rich sauce and tender chicken, it’s sure to impress everyone at the table.
How to make Brazilian Coconut Chicken
Ingredients
- 1.5 lbs (680 g) chicken breast, cut into cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Directions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
How to serve Brazilian Coconut Chicken
Serve Brazilian Coconut Chicken over a bed of warm steamed rice. The rice soaks up the delicious sauce, making each bite flavorful. Garnish with extra fresh cilantro for a pop of color and added freshness. Enjoy it with a side of your favorite vegetables for a complete meal.
How to store Brazilian Coconut Chicken
To store any leftover Brazilian Coconut Chicken, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer period, consider freezing it. Place the cooled chicken in a freezer-safe container or bag and freeze for up to 2 months. When ready to eat, simply thaw in the refrigerator and reheat on the stove or in the microwave.
Tips to make Brazilian Coconut Chicken
- Make sure not to overcrowd the skillet when cooking the chicken, as this helps achieve a good browning.
- Adjust the level of heat by adding more or less cayenne pepper according to your taste.
- To add extra flavor, you can marinate the chicken in lime juice and spices for a few hours before cooking.
Variation
For a vegetarian option, substitute the chicken with chickpeas or white beans. You can also add vegetables like bell peppers, spinach, or zucchini to create a hearty and nutritious dish.
FAQs
1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well and will add more flavor and moisture to the dish.
2. Can I make this dish in advance?
Absolutely! You can prepare it a day ahead and simply reheat it when you’re ready to serve.
3. Is this dish spicy?
The recipe is not very spicy, but you can adjust the cayenne pepper to your preference. Feel free to leave it out for a milder flavor.
Brazilian Coconut Chicken
Ingredients
Main Ingredients
- 1.5 lbs 1.5 lbs (680 g) chicken breast, cut into cubes Can substitute with chicken thighs.
- 2 tablespoons 2 tablespoons olive oil
- 1 medium 1 medium onion, chopped
- 3 cloves 3 cloves garlic, minced
- 1 teaspoon 1 teaspoon ground cumin
- 1 teaspoon 1 teaspoon paprika
- 1/2 teaspoon 1/2 teaspoon cayenne pepper (optional) Use more or less to adjust the heat.
- to taste Salt and pepper, to taste
- 1 14-ounce can 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce can 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon 1 tablespoon lime juice
- 1/4 cup 1/4 cup fresh cilantro, chopped Plus extra for garnish.
- Steamed rice, for serving To soak up the sauce.
Instructions
Cooking
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
