Brazilian Coconut Chicken

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This Brazilian coconut chicken shows up like a culinary best friend who does the heavy lifting and leaves you with swagger and delicious sauce. It is creamy, a bit tangy, mildly spicy if you want, and pairs with rice the way a beach pairs with a sunscreen vendor. Want to speed things up even more some of the techniques are borrowed from my go to for quick dinners like air fryer chicken breasts and veggies which is perfect when you want dinner pronto and minimal clean up.

Why This Recipe is Awesome

This dish tastes fancy but uses pantry friendly stuff. You do not need eight kinds of spices or a ritual chant. It practically cooks itself once you get the chicken browned. It is versatile enough to handle whatever mood you are in. Want comfort food Check. Want something that looks like you tried hard but did not Check.

Plus it is idiot proof. Seriously I made it while talking on the phone and it still tasted amazing. Brown the chicken well and the sauce will forgive almost any other misstep. Also cilantro makes everything look intentional even if the sauce began as a happy accident.

Ingredients You’ll Need

• 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

Yes some cans are weird weights. No you do not need to measure cilantro like a scientist. Toss it in with confidence.

Step-by-Step 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 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.

Follow those steps and you will get a creamy fragrant sauce and tender chicken every time. If you want a thinner sauce add a splash of water or chicken stock near the end and give it a minute to heat through. Taste and adjust before plating. Lime juice lifts the whole dish so do not skip it.

Common Mistakes to Avoid

• Rushing the browning. If you crowd the pan the chicken will steam not brown. Pat pieces dry and give them space.
• Adding salt too early. If you salt before the coconut milk you might overdo it. Season gradually and taste.
• Using low fat coconut milk thinking it will be fine. It will be thinner and less silky. Not disastrous but less dreamy.
• Skipping the lime juice. Why would you do that The acidity balances the richness.
• Overcooking the chicken. Simmer gently and check. Nobody wants rubber chicken disguised as cuisine.

If you avoid those rookie moves you will be rewarded with a sauce that makes you want to lick the plate. Not that I tell you to do that. But I won’t stop you.

Alternatives & Substitutions

• Chicken swap Want something different Try boneless thighs. They stay juicy and you can cook a bit longer without drama. IMO thighs make the dish extra forgiving.
• Milk choice Out of canned coconut milk Use coconut cream diluted with water or a mix of regular milk and a spoon of coconut extract in a pinch. It will not be identical but it will be tasty.
• Tomatoes No canned diced tomatoes Use fresh chopped tomatoes if they are in season or a half cup of tomato sauce. Drain them if you want less liquid.
• Herbs No cilantro Hate cilantro Then use parsley or basil. The dish changes vibe but stays delish.
• Spiciness Want more heat Add extra cayenne or a chopped fresh chili when you saute the onion. Want milder Leave out the cayenne and trust the paprika.

Pro tip Use bone broth instead of water if you need to thin the sauce. The flavor boost is worth five seconds of effort.

FAQ (Frequently Asked Questions)

Q Why did my sauce separate
A Too hot or too much stirring can separate coconut milk. Reduce the heat and stir gently. If it splits a splash of coconut milk or stock and a quick whisk will help bring it back together.

Q Can I use frozen chicken
A Sure just thaw it first. If you cook from frozen you will crowd the pan and get soggy edges. Pat dry and brown.

Q How spicy is this by default
A Mild. The optional cayenne gives a kick. Add more if you love heat and less if you want a cuddle friendly dinner.

Q Can I make this vegetarian
A Yes replace chicken with chickpeas or firm tofu. Brown tofu cubes or simmer chickpeas until warmed through.

Q How long does it keep in the fridge
A Store in an airtight container for up to 3 days. Reheat gently so the sauce does not break. A low simmer with a splash of water helps.

Q Can I freeze it
A You can freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly to keep the coconut milk from separating.

Q Is this authentic Brazilian
A It borrows flavors and the creamy coconut vibe from Brazilian coastal cooking. It is inspired not museum grade authentic. And honestly that is fine we are cooking not curating.

Final Thoughts

You just made something that feels like a hug and looks like you spent hours on it. That is the magic of coconut milk and a few good spices. Serve it with plain steamed rice or some fluffy coconut rice if you are feeling extra. Garnish with cilantro and maybe a lime wedge for show. Invite friends or hoard it for yourself either way you win.

Now go impress someone or yourself with your new culinary skills. You earned it. Keep tasting and keep it fun because cooking should make you smile not stress you out.

Conclusion

Want a spicier take on this dish Try the version at Spicy Brazilian Coconut Chicken from Craving Home Cooked for more heat ideas. If you like classic approaches check out the long standing recipe over at Brazilian Chicken with Coconut Milk Recipe on Allrecipes for another perspective. For a recent spicy variation see Spicy Brazilian Coconut Chicken at For Those About To Cook which adds a few modern twists.

Brazilian Coconut Chicken

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A creamy and flavorful Brazilian coconut chicken dish that is quick to prepare, perfect for a hearty meal with minimal clean-up.

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Ingredients

Scale 1x2x3x

• 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

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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 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

For a thinner sauce, add a splash of water or chicken stock near the end and give it a minute to heat through. Adjust lime juice to taste.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg

Keywords: coconut chicken, Brazilian chicken, quick dinner, easy recipe