Brazilian Coconut Chicken
A delightful dish featuring succulent chicken cooked in creamy coconut milk with vibrant spices, perfect for family dinners or entertaining guests.
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.
Notes
Ensure the chicken is cut into even pieces for uniform cooking. Feel free to adjust the spices according to your heat preference. Adding vegetables like bell peppers or spinach can enhance the dish's nutrition and colorful presentation.