Brazilian Coconut Chicken (Printable)
Tender chicken in creamy coconut milk sauce with lime, cumin, and paprika. 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 - 13.5 oz (1 can) 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
# Directions:
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 chicken and set aside.
02 - In the same skillet, add onion and bell pepper. Cook for 3-4 minutes until softened and fragrant.
03 - Stir in garlic, green chili (if using), cumin, paprika, and coriander. Sauté for 1 minute until spices become fragrant.
04 - Return chicken to the pan and pour in coconut milk. Season with salt and pepper. Bring to a simmer, reduce heat to low, and cook for 15-20 minutes, stirring occasionally, until chicken is fully cooked and sauce has slightly thickened.
05 - Stir in lime zest, lime juice, and chopped cilantro. Serve hot, garnished with additional cilantro, alongside steamed rice or cassava.
# Expert Hints:
01 -
- The sauce is rich and luxurious yet comes together in under an hour
- Its one of those rare dishes that tastes like it simmered all day but actually cooks quickly
- The combination of creamy coconut and zesty lime makes every bite exciting
02 -
- Marinating the chicken with half the spices and lime juice for 30 minutes beforehand makes a huge difference in flavor penetration
- Letting the sauce simmer uncovered for the last few minutes helps it reach the perfect consistency
03 -
- Don't shake the coconut milk can before opening, use the thick cream that rises to the top for the best texture
- Letting the dish sit for 5 minutes off the heat before serving allows the flavors to meld together