Description
Brazilian Coconut Chicken is a rich, flavorful dish featuring tender chicken simmered in creamy coconut milk, spices, and tomatoes. Served with steamed rice, it’s an exotic and comforting meal perfect for weeknights or entertaining.
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
- ½ 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
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened, 3–4 minutes.
- Add chicken cubes and cook until lightly browned on all sides.
- Stir in cumin, paprika, cayenne, salt, and pepper. Cook for 1 minute until fragrant.
- Add coconut milk and diced tomatoes. Stir to combine, bring to a simmer.
- Reduce heat and cook for 15–20 minutes until chicken is cooked through and sauce thickens slightly.
- Stir in lime juice and chopped cilantro.
- Serve hot over steamed rice, garnished with extra cilantro.
Notes
- For extra flavor, toast the cumin and paprika in the oil before adding the chicken.
- Add vegetables like bell peppers or peas for a more colorful dish.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian