Brazilian Coconut Chicken
A rich and creamy chicken dish that combines tender chicken with tropical flavors of coconut milk and zesty lime, offering a taste of Brazil.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast, cut into cubes Boneless, skinless chicken preferred.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional) For heat, adjust according to preference.
- 1 14-ounce can coconut milk
- 1 14-ounce can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped Plus extra for garnish.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 1 chopped onion and sauté for about 3-4 minutes until translucent.
- Incorporate 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper (if using). Sauté for 1 minute until fragrant.
Cooking
- Add 1.5 lbs of cubed chicken breast and cook for 5-7 minutes, stirring until browned.
- Season the chicken with salt and pepper.
- Pour in 1 can of coconut milk and bring to a gentle simmer.
- Add 1 drained can of diced tomatoes and 1 tablespoon of lime juice, mixing well.
- Lower the heat and let simmer for 15-20 minutes, stirring occasionally.
- Stir in 1/4 cup of chopped fresh cilantro before serving.
Serving
- Serve hot over steamed rice, garnished with extra cilantro.
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Notes
For best results, marinate the chicken in lime juice, cumin, and paprika for at least 30 minutes before cooking. The dish can be prepared ahead of time and reheated. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 3 months.