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Brazilian Coconut Chicken

A creamy and flavorful Brazilian Coconut Chicken dish that is quick to prepare and a one-pan wonder for easy cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 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)
  • to taste salt and pepper
  • 1 14-ounce can coconut milk
  • 1 14-ounce can diced tomatoes, drained
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • Steamed rice, for serving

Method
 

Cooking
  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 fun twist, substitute chicken with shrimp or tofu, and add bell peppers or spinach for extra nutrients. Make this dish vegan by using chickpeas or lentils and vegetable broth. Coconut cream can be used for a richer flavor.