Why Make This Recipe
Brazilian Coconut Chicken is a delightful dish that brings the vibrant flavors of Brazil right into your kitchen. The combination of succulent chicken, creamy coconut milk, and fresh cilantro creates a comforting and satisfying meal. It’s perfect for family dinners or entertaining guests, and it pairs wonderfully with steamed rice. Plus, it’s easy to make, making it a great option for both novice cooks and experienced chefs.
How to Make Brazilian Coconut Chicken
Ingredients:
- 1.5 lbs (680 g) chicken breast, cut into cubes
- 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)
- Salt and pepper, to taste
- 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Directions:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
How to Serve Brazilian Coconut Chicken
Serve Brazilian Coconut Chicken hot, placed over a bed of fluffy steamed rice. You can garnish with extra chopped cilantro for a fresh touch. This dish is great for lunch or dinner, and it can easily impress your family or friends.
How to Store Brazilian Coconut Chicken
To store any leftovers, let the dish cool down completely. Then, place it in an airtight container and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving again.
Tips to Make Brazilian Coconut Chicken
- Ensure the chicken is cut into even pieces for uniform cooking.
- Feel free to adjust the spices according to your heat preference. If you want it spicier, add more cayenne pepper!
- Adding vegetables like bell peppers or spinach can enhance the dish’s nutrition and colorful presentation.
Variation
You can try swapping the chicken for shrimp or firm tofu for a different protein option. Both options will work beautifully with the coconut milk and spices.
FAQs
CAN I USE FROZEN CHICKEN FOR THIS RECIPE?
YES, YOU CAN USE FROZEN CHICKEN BREAST FOR THIS RECIPE, BUT IT SHOULD BE COMPLETELY THAWED BEFORE COOKING TO ENSURE EVEN COOKING AND THE BEST TEXTURE. THAW IT OVERNIGHT IN THE REFRIGERATOR OR USE A SAFE QUICK-THAW METHOD IF YOU’RE SHORT ON TIME. ONCE THAWED, PAT THE CHICKEN DRY WITH PAPER TOWELS BEFORE CUBING AND SEARING SO IT BROWNS NICELY IN THE PAN.
WHAT CAN I SERVE WITH BRAZILIAN COCONUT CHICKEN?
THIS DISH IS CLASSICALLY DELICIOUS SERVED OVER FLUFFY STEAMED RICE, WHICH SOAKS UP THE CREAMY COCONUT SAUCE. YOU CAN ALSO PAIR IT WITH QUINOA, JASMINE RICE, OR EVEN CAULIFLOWER RICE IF YOU WANT A LIGHTER OPTION. FOR A MORE COMPLETE PLATE, ADD A SIMPLE GREEN SALAD, ROASTED VEGETABLES, OR STEAMED GREEN BEANS ON THE SIDE TO BALANCE THE RICHNESS OF THE SAUCE.
CAN I MAKE THIS DISH AHEAD OF TIME?
ABSOLUTELY! BRAZILIAN COCONUT CHICKEN ACTUALLY TASTES EVEN BETTER THE NEXT DAY AS THE FLAVORS HAVE MORE TIME TO DEVELOP. YOU CAN COOK THE DISH COMPLETELY, LET IT COOL, AND STORE IT IN THE REFRIGERATOR FOR UP TO 3 DAYS. WHEN YOU’RE READY TO SERVE, REHEAT IT GENTLY ON THE STOVE OVER LOW TO MEDIUM HEAT, ADDING A SPLASH OF WATER OR COCONUT MILK IF THE SAUCE HAS THICKENED TOO MUCH.
Brazilian Coconut Chicken
Ingredients
Main Ingredients
- 1.5 lbs 1.5 lbs chicken breast, cut into cubes
- 2 tablespoons 2 tablespoons olive oil
- 1 medium 1 medium onion, chopped
- 3 cloves 3 cloves garlic, minced
- 1 teaspoon 1 teaspoon ground cumin
- 1 teaspoon 1 teaspoon paprika
- 1/2 teaspoon 1/2 teaspoon cayenne pepper (optional, for heat) Adjust according to heat preference
- Salt and pepper, to taste
- 1 14-ounce can 1 14-ounce can coconut milk
- 1 14-ounce can 1 14-ounce can diced tomatoes, drained
- 1 tablespoon 1 tablespoon lime juice
- 1/4 cup 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
Cooking
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.