Brazilian Coconut Chicken
A delightful dish combining tender chicken with rich coconut milk and vibrant spices, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 lbs chicken breast, cut into cubes Opt for fresh, high-quality chicken
- 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
- to taste salt and pepper
- 1 14-ounce can coconut milk Use full-fat for richness
- 1 14-ounce can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped plus extra for garnish
- Steamed rice, for serving
Instructions
Preparation
- Gather all ingredients in your kitchen.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add chopped onion and sauté for about 3-4 minutes until translucent.
- Introduce the minced garlic, ground cumin, paprika, and cayenne pepper to the skillet.
- Stir the spices for about a minute to allow them to bloom.
Cooking
- Add the cubed chicken breast to the skillet and cook for 5-7 minutes until browned.
- Season the chicken with salt and pepper.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the drained diced tomatoes and lime juice, stirring well.
- Lower the heat to a gentle simmer and cook for 15-20 minutes.
- Stir in the chopped cilantro and adjust the seasoning if necessary.
Serving
- Serve the Brazilian Coconut Chicken hot over steamed rice.
- Garnish with extra chopped cilantro.
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Notes
For leftovers, store in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to three months. Reheat on stovetop over low heat.