Brazilian Coconut Chicken
Ever smelled a creamy coconut chicken dish simmering on the stove? The tantalizing aroma fills your kitchen as if a tropical breeze just swept through! This Brazilian Coconut Chicken recipe is not only quick but also brings the lively flavors of Brazil to your table. Plus, it’s a one-pan wonder that makes cleanup a breeze. Yum!
Why Make This Recipe
Why should you dive into this delightful dish? For starters, it’s incredibly easy to whip up on a busy weeknight—perfect for the home chef who wants a delicious meal without spending hours in the kitchen. And let’s not forget how wallet-friendly it is, with simple ingredients that won’t break the bank. Who doesn’t love a meal that pleases the whole family and doesn’t require a culinary degree?
Ingredients:
You don’t need fancy stuff — just these basics! Here’s what 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
Directions:
Let’s get cooking! Follow these simple steps:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- 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.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
How to Make Brazilian Coconut Chicken (Overview)
Making this Brazilian Coconut Chicken is as simple as pie—wait, is pie simple? Anyway, here’s the scoop: just sauté the onions and garlic, add in your juicy chicken, then pour in the coconut goodness and let it simmer. Pro tip: Don’t skip toasting the garlic; it makes all the difference! You’ll be amazed at how those spices come together to create magic in your skillet.
How to Serve Brazilian Coconut Chicken
This dish looks as good as it tastes! Serve it over a fluffy bed of steamed rice that soaks up all that heavenly coconut sauce. Add a sprinkle of fresh cilantro on top for a pop of color and freshness. Imagine the crunch of a salad on the side or the sizzle of some grilled veggies to elevate your dinner experience. Your family will think you’re a culinary genius!
How to Store Brazilian Coconut Chicken
Got leftovers? Lucky you! This Brazilian Coconut Chicken keeps well in the fridge for about 3-4 days. Store it in an airtight container, and when you’re ready to enjoy it, just reheat it on the stove or in the microwave. If you want to stash it in the freezer, it’ll last for up to 3 months—just make sure to let it cool before packing it away. Easy peasy!
Tips to Make Brazilian Coconut Chicken
- Swap proteins: Feel free to use shrimp or tofu instead of chicken for a different twist!
- Add veggies: Toss in bell peppers or spinach to sneak in some extra nutrients.
- Spice it up: If you like it hot, add more cayenne or throw in some red pepper flakes!
- Coconut milk alternatives: Coconut cream can make the dish even richer if you’re feeling fancy.
- Make ahead: You can prep your ingredients in advance and throw it together later!
Variation
Want to switch things up? Try making this dish vegan by substituting chicken with chickpeas or lentils and using vegetable broth instead of coconut milk. Adding some curry powder can give it a fun twist too! Who says you have to stick to the original recipe?
FAQs
Can I use frozen chicken for this recipe?
Absolutely! Just make sure to thaw it fully before cooking for even results.
Can I make this dish ahead of time?
Yes, you can prep and cook it a day earlier. Heat it up just before serving!
What should I serve with Brazilian Coconut Chicken?
Steamed rice is classic, but you can pair it with quinoa or even crusty bread for dipping!
📌 Pin this recipe for your next cozy dinner night!
Brazilian Coconut Chicken
Ingredients
Method
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- 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.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
