When you think of Brazilian cuisine, you might envision vibrant flavors, festive gatherings, and heartwarming dishes that bring people together. One such dish is Brazilian Coconut Chicken, a creamy and aromatic delight that showcases the tropical essence of coconut and the savory richness of chicken. This recipe has become a favorite in my kitchen for its ease and ability to please both family and guests—perfect for any weeknight dinner or casual get-together.
Why you’ll love this dish
Brazilian Coconut Chicken isn’t just another chicken dish; it brings together the warmth of spices and the soothing richness of coconut milk to create an enticingly flavorful meal. It’s an excellent choice for those looking for something quick to prepare yet full of authentic taste. With minimal prep time and ingredients that are often budget-friendly, this recipe fits effortlessly into a busy weeknight routine. Not to mention, it’s a dish that the whole family will love—even the picky eaters!
“This Brazilian Coconut Chicken was a game changer for us! The flavors are incredible, and it feels so comforting. Plus, it was easy to make!”
Step-by-step overview
Making Brazilian Coconut Chicken is a straightforward process that maximizes flavor without demanding too much time. You’ll sauté a blend of spices and aromatics, brown the chicken, and then simmer everything in luscious coconut milk and tomatoes to create a delectable sauce. While the chicken cooks, you can prep your sides and get ready to enjoy a meal that’s sure to impress.
Gather these items
Here’s what you’ll need to make this mouthwatering dish:
- 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 can (14 oz / 400 ml) coconut milk
- 1 can (14 oz / 400 g) diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Feel free to swap in bone-in chicken pieces or tofu for a vegetarian alternative!
Step-by-step instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using), and cook for about 1 minute until fragrant.
- Add the cubed chicken to the skillet and brown it on all sides, about 5-7 minutes. Season with salt and pepper to taste.
- Pour in the coconut milk and bring it to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low, cover, and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce thickens.
- Stir in the chopped cilantro and adjust the seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
Best ways to enjoy it
To serve Brazilian Coconut Chicken, ladle generous portions over fluffy steamed rice. You can elevate the presentation with a sprig of fresh cilantro on top and a slice of lime on the side for an extra zing. For a complete meal, consider pairing it with a light salad or steamed broccoli to balance the richness of the dish.
Storage and reheating tips
If you happen to have leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator. Properly stored, it will keep for about 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened up. You can also freeze this dish for up to 3 months; just make sure it’s in a freezer-safe container. Thaw in the refrigerator before reheating.
Helpful cooking tips
- Cut chicken evenly: Make sure your chicken is cut into uniform pieces to ensure even cooking.
- Use fresh herbs: Fresh cilantro really brightens the dish—don’t skip it!
- Adjust spice levels: If you love heat, the cayenne pepper adds a nice kick; feel free to increase the amount or add fresh chilies.
Creative twists
Want to put your spin on this dish? Here are some fun variations:
- Swap proteins: Use shrimp or tofu for a different take.
- Vegetable boost: Add bell peppers or spinach for extra nutrition.
- Different grains: Serve the dish over quinoa or couscous instead of rice to change the texture.
Your questions answered
What is the prep time for Brazilian Coconut Chicken?
Prep time is around 10-15 minutes, with a cooking time of about 30 minutes, making this a quick meal to whip up!
Can I use frozen chicken?
Absolutely! Just ensure it’s thawed completely before cooking to achieve the best flavor and texture.
Is it safe to store leftovers?
Yes, as long as you store them in an airtight container. Consume within 3-4 days for the best quality.
Trying out this Brazilian Coconut Chicken recipe will not only satisfy your taste buds but also warm your heart. Enjoy the journey of cooking and the joy of sharing a delicious meal!
Brazilian Coconut Chicken
Ingredients
Main Ingredients
- 1.5 lbs 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
- to taste Salt and pepper
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
Preparation
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using), and cook for about 1 minute until fragrant.
- Add the cubed chicken to the skillet and brown it on all sides, about 5-7 minutes. Season with salt and pepper to taste.
- Pour in the coconut milk and bring it to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low, cover, and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce thickens.
- Stir in the chopped cilantro and adjust the seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
