Brazilian Coconut Chicken
A delightful dish that brings the tropical flavors of Brazil to your dinner table with creamy coconut milk, tender chicken, and vibrant lime and cilantro.
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.
Notes
For a vegetarian option, substitute the chicken with firm tofu or chickpeas. Use fresh ingredients for enhanced flavor. Adjust the spice level to your preference; omit the cayenne for milder flavor or add more for heat.