Delicious Brazilian Coconut Chicken served with rice and vegetables

Brazilian Coconut Chicken

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why make this recipe

Brazilian Coconut Chicken is a delightful dish that combines the comforting flavors of chicken with the rich creaminess of coconut milk. It’s a quick and easy recipe, perfect for busy weeknights or when you want to impress guests with something unique. The addition of spices and fresh cilantro gives it an aromatic kick, making it a tasty and satisfying meal. Plus, serving it over steamed rice makes it even more filling!

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 :

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
  4. Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
  5. Season the chicken with salt and pepper to taste.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Stir in the drained diced tomatoes and lime juice.
  8. 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.
  9. Stir in the chopped cilantro and adjust seasoning if necessary.
  10. 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. You can sprinkle some extra chopped cilantro on top for a fresh touch. This dish pairs well with a simple side salad or steamed vegetables for a complete meal.

how to store Brazilian Coconut Chicken

If you have leftovers, store Brazilian Coconut Chicken in an airtight container in the fridge. It will last for 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.

tips to make Brazilian Coconut Chicken

  • Use fresh ingredients for the best flavor, especially when it comes to spices and cilantro.
  • If you want more heat, increase the amount of cayenne pepper or add sliced jalapeños while cooking.
  • Let the dish sit for a few minutes after cooking to allow the flavors to meld together.

variation

You can easily modify this recipe by adding vegetables like bell peppers, spinach, or green beans for extra nutrition. For a vegetarian option, substitute the chicken with chickpeas or tofu.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for even cooking.

2. Is coconut milk healthy?
Coconut milk is rich in healthy fats, but it should be consumed in moderation as part of a balanced diet.

3. Can I make this dish ahead of time?
Yes, Brazilian Coconut Chicken can be made ahead of time and stored in the fridge. Just reheat gently before serving.

Brazilian Coconut Chicken

A delightful dish that combines chicken with rich coconut milk and aromatic spices, perfect for weeknights or impressing guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 1.5 lbs (680 g) chicken breast, cut into cubes May substitute with chickpeas or tofu for a vegetarian option.
  • 2 tablespoons 2 tablespoons olive oil For sautéing.
  • 1 medium 1 medium onion, chopped Provides flavor base.
  • 3 cloves 3 cloves garlic, minced Adds aroma and taste.
  • 1 teaspoon 1 teaspoon ground cumin For spice depth.
  • 1 teaspoon 1 teaspoon paprika Provides flavor and color.
  • 1/2 teaspoon 1/2 teaspoon cayenne pepper Optional, for heat.
  • Salt and pepper, to taste For seasoning.
  • 1 14-ounce can 1 14-ounce (400 ml) can coconut milk Base sauce.
  • 1 14-ounce can 1 14-ounce (400 g) can diced tomatoes, drained Adds freshness.
  • 1 tablespoon 1 tablespoon lime juice For acidity.
  • 1/4 cup 1/4 cup fresh cilantro, chopped Plus extra for garnish.
  • Steamed rice, for serving Pairs well with the dish.

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
  4. Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
  5. Season the chicken with salt and pepper to taste.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Stir in the drained diced tomatoes and lime juice.
  8. 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.
  9. Stir in the chopped cilantro and adjust seasoning if necessary.
  10. Serve hot over steamed rice, garnished with extra cilantro.

Notes

Use fresh ingredients for the best flavor. If you prefer more heat, increase the cayenne pepper or add sliced jalapeños. Let the dish sit for a few minutes after cooking to allow the flavors to meld together.