Brazilian Coconut Chicken (Print View)
Tender chicken in creamy coconut milk sauce with lime, cumin, and paprika. A vibrant Brazilian-inspired dish ready in 45 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 2 cloves garlic, minced
05 - 1 green chili (optional), finely chopped
06 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, zest and juice
→ Liquids & Dairy Alternatives
08 - 1 can (13.5 oz) coconut milk
09 - 2 tablespoons vegetable oil
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - 1/2 teaspoon ground coriander
13 - Salt and pepper, to taste
# Method:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 4-5 minutes until golden brown on all sides. Remove from pan and set aside.
02 - In the same skillet, add chopped onion and sliced bell pepper. Cook for 3-4 minutes until vegetables begin to soften.
03 - Stir in minced garlic, green chili (if using), ground cumin, paprika, and coriander. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Return seared chicken to the pan. Pour in coconut milk and season generously with salt and pepper. Bring mixture to a gentle simmer, then reduce heat to low.
05 - Let the chicken simmer for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly. Internal temperature should reach 165°F.
06 - Stir in fresh lime zest, lime juice, and chopped cilantro. Taste and adjust seasoning if needed.
07 - Serve hot over steamed white rice or cassava. Garnish with additional fresh cilantro for a vibrant presentation.
# Insider Tips:
01 -
- The sauce comes together so quickly youll feel like you discovered a kitchen shortcut nobody else knows
- Its one of those rare dishes that tastes restaurant fancy but uses pantry staples you probably already have
02 -
- Coconut milk can separate if you boil it too hard, so keep your simmer gentle and steady
- The sauce continues thickening as it stands, so dont worry if it looks slightly thinner than you want initially
03 -
- Pat your chicken pieces completely dry before searing to get that gorgeous golden crust
- Add the lime juice off the heat to prevent the coconut milk from curdling