why make this recipe
Brazilian Coconut Chicken is a flavorsome dish that brings a taste of the tropics right to your kitchen. With tender chicken simmered in a creamy coconut sauce, it’s both comforting and exotic. This recipe is quick to prepare, making it perfect for weeknight dinners. Plus, it’s a delightful way to enjoy the bold flavors of Brazilian cuisine.
how to make Brazilian Coconut Chicken
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
Directions:
- 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.
how to serve Brazilian Coconut Chicken
Serve Brazilian Coconut Chicken hot over a bed of steamed rice. The creamy coconut sauce pairs wonderfully with the rice, making each bite delicious. You can also sprinkle extra cilantro on top for added flavor and a pop of color.
how to store Brazilian Coconut Chicken
Store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to cool it completely before freezing.
tips to make Brazilian Coconut Chicken
- Feel free to adjust the spices according to your taste. If you like it spicier, add more cayenne pepper.
- For even more flavor, marinate the chicken in lime juice and spices for 30 minutes before cooking.
- Add vegetables like bell peppers or spinach to the dish for extra nutrition.
variation
For a vegetarian version, you can replace the chicken with chickpeas or tofu. This will still give you a satisfying meal while keeping the flavors of the coconut milk and spices.
FAQs
1. Can I use bone-in chicken instead of chicken breast?
Yes, you can use bone-in chicken. Just remember to adjust the cooking time, as it will take longer to cook through.
2. What should I serve with this dish?
Brazilian Coconut Chicken goes well with steamed rice, but you can also serve it with quinoa or any type of bread to soak up the sauce.
3. Can I make this dish ahead of time?
Absolutely! This dish can be made ahead of time and stored in the refrigerator. Just reheat it before serving.
Brazilian Coconut Chicken
Ingredients
Main Ingredients
- 1.5 lbs 1.5 lbs 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
- 1/2 teaspoon 1/2 teaspoon cayenne pepper (optional, for heat)
- to taste Salt and pepper, to taste
- 1 14-ounce can 1 14-ounce can coconut milk
- 1 14-ounce can 1 14-ounce can diced tomatoes, drained
- 1 tablespoon 1 tablespoon lime juice
- 1/4 cup 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- serving Steamed rice, for serving
Instructions
Preparation
- 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.
Serving
- Serve hot over steamed rice, garnished with extra cilantro.