Brazilian Coconut Chicken
A creamy and aromatic chicken dish that showcases the tropical essence of coconut and savory spices, perfect for family dinners or casual gatherings.
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.
Notes
Best served over fluffy steamed rice with a sprig of cilantro on top and a slice of lime on the side. Leftovers can be stored for 3-4 days in the refrigerator or frozen for up to 3 months. Thaw before reheating.