Brazilian Coconut Chicken
A flavorsome dish featuring tender chicken simmered in a creamy coconut sauce, perfect for weeknight dinners and a delightful taste of Brazilian cuisine.
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.
Notes
Feel free to adjust the spices according to your taste. Consider marinating the chicken in lime juice and spices for 30 minutes before cooking. Add vegetables like bell peppers or spinach for extra nutrition.