Why Make This Recipe
Brazilian Coconut Chicken is a delightful dish that brings the tropical flavors of Brazil to your dinner table. The creamy coconut milk combined with bright lime juice and fresh cilantro creates a rich and flavorful sauce that perfectly complements tender chicken. It’s a simple recipe that doesn’t require fancy ingredients, making it great for both weeknight dinners and special occasions. Plus, it pairs wonderfully with steamed rice, soaking up all that delicious sauce.
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 to 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 over a bed of fluffy steamed rice. The rice will soak up the creamy sauce, making every bite even more delicious. For an extra touch, sprinkle fresh cilantro on top for garnish. This meal is perfect for family dinners or gatherings, bringing everyone together to enjoy a vibrant and flavorful dish.
How to Store Brazilian Coconut Chicken
To store leftovers, let the Coconut Chicken cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days. When ready to enjoy again, reheat it on the stovetop over medium heat, adding a little water if the sauce has thickened too much.
Tips to Make Brazilian Coconut Chicken
- Use fresh ingredients: Fresh garlic and cilantro can really enhance the flavors of this dish.
- Adjust the spice level: If you prefer a milder dish, omit the cayenne pepper. For more heat, add more cayenne or serve with a spicy sauce.
- Serve with sides: This dish goes well with a simple salad or some steamed vegetables for a complete meal.
Variation
For a vegetarian option, substitute the chicken with firm tofu or chickpeas. Follow the same cooking instructions and enjoy the same delicious flavors!
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it before cooking to ensure even cooking.
2. What can I replace coconut milk with?
If you don’t have coconut milk, you can use cream or evaporated milk, but the flavor will not be the same.
3. Can I make this dish ahead of time?
Yes, you can prepare the coconut chicken a day in advance, store it in the fridge, and reheat it when you’re ready to serve.
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
- 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 to 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.