Why Make This Recipe
Brazilian Coconut Chicken is a flavorful and satisfying dish that’s perfect for any meal. It’s not just the taste that makes it special; the combination of coconut milk, spices, and chicken creates a creamy and comforting experience. Plus, it’s simple to prepare, making it an excellent choice for weeknight dinners or gatherings with friends.
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 over a generous portion of steamed rice. This dish pairs beautifully with a sprinkle of fresh cilantro on top. You can also include lime wedges on the side for an extra zesty kick!
How to Store Brazilian Coconut Chicken
To store leftovers, place the remaining chicken in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Brazilian Coconut Chicken
- Make sure to cut the chicken into evenly-sized cubes so they cook evenly.
- Adjust the spice levels to your preference; you can omit cayenne for a milder dish.
- For a richer flavor, let it simmer a bit longer if you have the time.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
Variation
You can switch out chicken for shrimp or tofu for a different twist on this dish. Both options will soak up the flavors well and make for a delicious meal.
FAQs
Can I use other types of meat?
Yes, you can use shrimp, pork, or even tofu for a vegetarian option. Just adjust the cooking time as needed.
What can I serve with Brazilian Coconut Chicken?
It goes well with steamed rice, but you can also serve it with quinoa, couscous, or a fresh salad.
Can I make this dish ahead of time?
Yes, this dish keeps well and can be made a day in advance. Just reheat it gently before serving.
Brazilian Coconut Chicken
Ingredients
Method
- 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.