Why Make This Recipe
Brazilian Coconut Chicken is a delicious and comforting dish that brings together the creamy sweetness of coconut milk and the savory goodness of chicken. It’s an easy recipe that’s perfect for a weeknight dinner or a gathering with friends and family. The blend of spices and fresh ingredients makes this dish flavorful and satisfying. Plus, it pairs wonderfully with steamed rice, making it a full meal that everyone will enjoy.
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 chopped onion and sauté until it turns translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if you want some heat), and cook for about 1 minute until the mixture is fragrant.
- Add the chicken cubes to 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 thickens.
- Stir in the chopped cilantro and adjust the seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
How to Serve Brazilian Coconut Chicken
Serve Brazilian Coconut Chicken hot over a bed of steamed rice. The rice will soak up the creamy sauce, making each bite delicious. You can garnish it with extra cilantro for a fresh touch. This dish is perfect for lunch or dinner and can easily impress your guests!
How to Store Brazilian Coconut Chicken
If you have leftovers, let the chicken cool completely and transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop until heated through. You may want to add a splash of coconut milk or water to loosen the sauce if it thickens while stored.
Tips to Make Brazilian Coconut Chicken
- Use fresh chicken for the best flavor and texture.
- Feel free to adjust the spices according to your taste preferences. If you like more heat, add extra cayenne pepper or some chopped jalapeños.
- Try adding vegetables like bell peppers or spinach for extra nutrition and color.
- For a dairy-free option, make sure all ingredients are verified as dairy-free, as some brands may contain dairy additives.
Variation
You can make this dish with shrimp instead of chicken for a delightful twist. Simply cook the shrimp until they turn pink and then add them to the coconut sauce towards the end of cooking.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but ensure it’s fully thawed before cooking for even cooking.
2. What can I substitute for coconut milk?
If you don’t have coconut milk, you can use heavy cream or a blend of milk and cream, but this will change the flavor.
3. Can I make this dish ahead of time?
Yes, you can prepare the dish in advance. Store it in the refrigerator and reheat when ready to serve.
Brazilian Coconut Chicken
Ingredients
Method
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped onion and sauté until it turns translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using), and cook for about 1 minute until fragrant.
- Add the chicken cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring 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 thickens.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.