Description
A flavorful Brazilian-inspired chicken dish cooked in a rich coconut milk and tomato sauce, spiced with cumin, paprika, and a touch of cayenne. Perfect served over steamed rice.
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
- ½ teaspoon cayenne pepper (optional)
- 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
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened.
- Add chicken cubes and cook until lightly browned on all sides.
- Stir in cumin, paprika, cayenne pepper, salt, and pepper. Cook 1–2 minutes until fragrant.
- Add coconut milk and diced tomatoes. Stir to combine and bring to a simmer.
- Reduce heat and simmer for 15–20 minutes until chicken is cooked through and sauce is slightly thickened.
- Stir in lime juice and chopped cilantro. Adjust seasoning as needed.
- Serve over steamed rice and garnish with extra cilantro.
Notes
- Adjust the heat by omitting cayenne or adding more depending on preference.
- Can substitute chicken thighs for juicier meat.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing / Simmering
- Cuisine: Brazilian