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Brazilian Coconut Chicken

A delicious and comforting dish that features chicken cooked in a creamy coconut milk sauce, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 1.5 lbs (680 g) chicken breast, cut into cubes Fresh chicken for the best flavor.
  • 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 for personal spice preference.
  • to taste Salt and pepper, to taste
  • 1 14-ounce can 1 14-ounce (400 ml) can coconut milk
  • 1 14-ounce can 1 14-ounce (400 g) can diced tomatoes, drained
  • 1 tablespoon 1 tablespoon lime juice
  • 1/4 cup 1/4 cup fresh cilantro, chopped (plus extra for garnish) Add extra cilantro for garnish.
  • as needed Steamed rice, for serving To serve with the dish.

Method
 

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

Notes

If you have leftovers, let the chicken cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat as needed, adding a splash of coconut milk or water if the sauce thickens.