Description
Brazilian Coconut Chicken is a creamy and vibrant dish featuring tender chicken simmered in a rich coconut milk sauce with garlic, tomatoes, and warm spices for a comforting tropical-inspired meal.
Ingredients
- 500 g boneless skinless chicken thighs, cut into chunks
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup diced tomatoes (fresh or canned)
- 1 can (400 ml) coconut milk
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces and cook until lightly browned on all sides. Remove and set aside.
- In the same pan, sauté onion and garlic until softened.
- Add red bell pepper and cook for 2–3 minutes.
- Stir in diced tomatoes, paprika, cumin, turmeric, salt, and black pepper.
- Pour in coconut milk and stir well.
- Return chicken to the pan and simmer for 15–20 minutes until chicken is cooked through and sauce thickens.
- Stir in lime juice.
- Garnish with fresh cilantro and serve over rice.
Notes
- Do not boil vigorously to prevent coconut milk from separating.
- Add a pinch of chili flakes for heat.
- Best served with steamed white rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian