Brazilian Coconut Chicken

why make this recipe

Brazilian Coconut Chicken is a delightful dish that combines the richness of coconut milk with tender chicken and vibrant spices. It’s perfect for those who enjoy bold flavors and want to try something a little different. This recipe is simple enough for weekday meals but fancy enough to impress guests. Plus, it pairs wonderfully with steamed rice, making it a complete meal that everyone will love.

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 fluffy steamed rice. Make sure to garnish with extra cilantro for a fresh touch. You can also offer lime wedges on the side so everyone can add a squeeze of lime juice for extra flavor.

how to store Brazilian Coconut Chicken

Leftover Brazilian Coconut Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove until heated through.

tips to make Brazilian Coconut Chicken

• For extra flavor, marinate the chicken in lime juice, cumin, and paprika for 30 minutes before cooking.
• If you like your dish spicier, add more cayenne pepper or even some chopped jalapeños.
• Use fresh herbs whenever possible for the best taste. If cilantro is not your favorite, consider parsley as an alternative.

variation

You can easily adapt this recipe by adding vegetables like bell peppers, spinach, or snap peas for extra nutrition and color. Additionally, try swapping chicken for shrimp or tofu for a different protein option.

FAQs

1. Can I use other cuts of chicken?
Yes, you can use chicken thighs instead of chicken breast for a juicier flavor. Just ensure they are cooked through.

2. Is this dish gluten-free?
Absolutely! All the ingredients used in this recipe are gluten-free, making it a great option for those with gluten sensitivities.

3. Can I make this dish in advance?
Yes, you can prepare it ahead of time. Just reheat it before serving, as flavors will deepen and improve over time!

Brazilian Coconut Chicken

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• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A delightful combination of coconut milk, tender chicken, and vibrant spices that’s perfect for any occasion.

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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)
• 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

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Instructions

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 browned on all sides.
5. Season 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 heat to low and let simmer for about 15-20 minutes until chicken is cooked through and sauce thickens.
9. Stir in chopped cilantro and adjust seasoning if necessary.
10. Serve hot over steamed rice, garnished with extra cilantro.

Notes

For extra flavor, marinate the chicken in lime juice, cumin, and paprika for 30 minutes before cooking. Use fresh herbs whenever possible for the best taste.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Brazilian