Brazilian Coconut Chicken

Brazilian Coconut Chicken

Author: Lauren Prep Time: 10 minutes
Cook Time: 30 minutes Total Time: 40 minutes
Yield: 4 servings Category: Chicken Recipes Cuisine: Brazilian Diet: Gluten-Free

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
Cook Mode Prevent your screen from going dark

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

  1. 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.