Brazilian Coconut Chicken (Printable)
Tender chicken in creamy coconut milk sauce with lime and spices.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds), cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 2 cloves garlic, minced
05 - 1 green chili (optional), finely chopped
06 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, zest and juice
→ Liquids & Dairy Alternatives
08 - 13.5 ounces (1 can) coconut milk
09 - 2 tablespoons vegetable oil
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - 1/2 teaspoon ground coriander
13 - Salt and pepper, to taste
# How to Make It:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sauté 4-5 minutes until golden on all sides. Remove and set aside.
02 - In the same skillet, add onion and bell pepper. Cook 3-4 minutes until softened.
03 - Stir in garlic, chili (if using), cumin, paprika, and coriander. Sauté 1 minute until fragrant.
04 - Return chicken to pan, pour in coconut milk, and season with salt and pepper. Bring to simmer, lower heat, and cook 15-20 minutes until chicken is cooked through and sauce thickens slightly, stirring occasionally.
05 - Stir in lime zest, juice, and chopped cilantro.
06 - Serve hot, garnished with extra cilantro, alongside steamed rice or cassava.
# Expert Advice:
01 -
- The coconut cream transforms basic chicken into something that feels like a celebration
- Everything cooks in one pan so you have more time for eating and less for cleaning
02 -
- Do not use light coconut milk, it will not thicken properly and you will end up with soup instead of sauce
- Letting the spices bloom in hot oil before adding liquid makes an enormous difference in final flavor
03 -
- Marinate chicken in half the spices and lime for 30 minutes if you have time, the flavor penetrates deeper
- Make extra sauce and freeze it, then reheat with leftover chicken for an instant dinner