Brazilian Coconut Chicken
A delicious and comforting dish featuring tender chicken, creamy coconut milk, and vibrant spices, perfect for weeknight dinners or gatherings.
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.
Notes
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. Feel free to add other vegetables like bell peppers or spinach for extra nutrients. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.
