Description
Brazilian Coconut Chicken is a creamy, flavorful dish with tender chicken cooked in coconut milk, tomatoes, and aromatic spices. Serve with steamed rice for a delicious weeknight meal.
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
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Add chicken cubes and cook until lightly browned on all sides.
- Stir in cumin, paprika, cayenne (if using), salt, and pepper.
- Add coconut milk and diced tomatoes. Bring to a simmer, reduce heat, and cook for 15–20 minutes until chicken is cooked through and sauce is slightly thickened.
- Stir in lime juice and chopped cilantro.
- Serve warm over steamed rice and garnish with extra cilantro if desired.
Notes
- Adjust the cayenne pepper to control the spiciness.
- Leftovers keep well in the refrigerator for 2–3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Brazilian