Brazilian Coconut Chicken
A delicious and flavorful dish that combines tender chicken with creamy coconut milk and vibrant spices, perfect for family dinners or entertaining guests.
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.
Notes
To store leftovers, let cool completely and transfer to an airtight container. Can be refrigerated for up to 3 days; freeze for up to 2 months.