Description
Brazilian Coconut Chicken is a vibrant one-pan dinner featuring tender chicken simmered in a creamy coconut milk sauce with tomatoes, garlic, warm spices, and fresh cilantro. This flavorful Brazilian-inspired recipe is easy enough for weeknights yet impressive enough for entertaining, especially served over steamed rice.
Ingredients
- 1½ 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 black pepper, to taste
- 1 (14 oz / 400 ml) can coconut milk
- 1 (14 oz / 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 the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then cook for 5–6 minutes until lightly browned. Remove and set aside.
- Add the onion to the skillet and cook for 3–4 minutes until softened. Stir in the garlic, cumin, paprika, and cayenne pepper, cooking for 1 minute until fragrant.
- Add the drained diced tomatoes and coconut milk, stirring until well combined.
- Return the chicken to the skillet and bring the mixture to a gentle simmer.
- Cook for 12–15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
- Stir in the lime juice and chopped cilantro.
- Garnish with additional cilantro and serve hot over steamed rice.
Notes
- Adjust the cayenne pepper to your preferred spice level.
- Add bell peppers or spinach during the last few minutes of cooking for extra vegetables.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Brazilian