Description
This Brazilian Coconut Chicken combines tender chicken with a rich coconut milk sauce, accented by zesty lime and fresh cilantro, creating a dish that’s both comforting and exciting.
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
Instructions
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and sauté until translucent, about 3-4 minutes.
3. Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
4. Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
5. Season the chicken with salt and pepper to taste.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Stir in the drained diced tomatoes and lime juice.
8. 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.
9. Stir in the chopped cilantro and adjust seasoning if necessary.
10. Serve hot over steamed rice, garnished with extra cilantro.
Notes
For a spicy kick, feel free to increase the cayenne pepper or add fresh chopped chili.
This dish pairs well with a side of roasted or grilled vegetables.
For additional flavor, consider marinating the chicken in lime juice and garlic for 30 minutes before cooking.
This recipe can easily be doubled for larger gatherings.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 plate
- Calories: 450