why make this recipe
Brazilian Coconut Chicken is a delicious and comforting dish that brings the flavors of Brazil right into your kitchen. The combination of tender chicken, creamy coconut milk, and vibrant spices makes it both tasty and satisfying. Plus, it’s easy to prepare, making it a great option for weeknight dinners or gatherings with friends and family.
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.
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how to serve Brazilian Coconut Chicken
Serve Brazilian Coconut Chicken hot, spooned over a bed of fluffy steamed rice. You can also add a sprinkle of fresh cilantro on top for extra color and flavor.
how to store Brazilian Coconut Chicken
To store leftover Brazilian Coconut Chicken, let it cool completely and then transfer it to an airtight container. It can be kept in the fridge for up to three days. For longer storage, consider freezing it in a suitable container for up to three months.
tips to make Brazilian Coconut Chicken
- Adjust the level of spice by choosing to add or omit the cayenne pepper.
- For a richer coconut flavor, use full-fat coconut milk.
- Fresh lime juice is key to brightening the dish, so don’t skip it!
- If you have other vegetables like bell peppers or spinach, feel free to add them for extra nutrients.
variation (if any)
You can substitute chicken with shrimp or tofu for a different twist. Both options will pair nicely with the coconut milk and spices.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure it’s completely thawed before cooking for even cooking.
2. What can I serve with Brazilian Coconut Chicken?
It goes well with steamed rice, quinoa, or even a side of roasted vegetables.
3. Can I make this recipe dairy-free?
Yes, this recipe is already dairy-free, as it uses coconut milk instead of traditional dairy products.
Brazilian Coconut Chicken
Ingredients
Main Ingredients
- 1.5 lbs 1.5 lbs (680 g) chicken breast, cut into cubes
- 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
- ½ teaspoon 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 14-ounce (400 ml) 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce (400 g) 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon 1 tablespoon lime juice
- ¼ cup 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
Cooking Instructions
- 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.