Brazilian Coconut Chicken
A vibrant dish showcasing tender chicken in creamy coconut milk with aromatic spices and fresh herbs, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds chicken thighs or breasts, boneless and skinless
- 1 can coconut milk (14 ounces)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup fresh cilantro, chopped, for garnish
- 1 medium Juice of 1 lime
Instructions
Preparation
- Rinse the chicken under cold water, patting it dry with paper towels, then season with salt, black pepper, turmeric, and paprika. Set aside to marinate for about 15-20 minutes.
Cooking
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the marinated chicken to the skillet and sear for about 5 minutes on each side or until it develops a nice brown color.
- Add the sliced red and green bell peppers, pour in the coconut milk, and stir well to combine.
- Bring the mixture to a gentle simmer, cover the skillet, reduce the heat to low, and let it cook for about 25-30 minutes, stirring occasionally.
- Squeeze fresh lime juice over the chicken and stir in chopped cilantro before adjusting seasoning as necessary.
- Remove from heat and let it rest for a few minutes before serving.
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Notes
For optimal flavor, use high-quality coconut milk and consider marinating the chicken longer if time allows. Store in an airtight container; refrigerate for up to three days or freeze for up to three months.