why make this recipe
Brazilian Coconut Chicken is a delightful dish that brings the tropical flavors of Brazil to your kitchen. With tender chicken cooked in rich coconut milk and seasoned with aromatic spices, this recipe is both comforting and full of flavor. It’s perfect for a family meal or a gathering with friends. Plus, it pairs wonderfully with steamed rice, making it a complete and satisfying dish that everyone will love.
how to make Brazilian Coconut Chicken
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
Directions:
- 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 serve Brazilian Coconut Chicken
Serve Brazilian Coconut Chicken hot over a bed of fluffy steamed rice. You can add a sprinkle of fresh cilantro on top for extra flavor and a pop of color. This dish makes a great centerpiece for any meal and is sure to impress your guests.
how to store Brazilian Coconut Chicken
To store Brazilian Coconut Chicken, let it cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. When reheating, make sure to heat it thoroughly to ensure food safety.
tips to make Brazilian Coconut Chicken
- For added flavor, marinate the chicken in lime juice, garlic, and spices for a couple of hours before cooking.
- If you like it spicier, add more cayenne pepper or serve with a side of chili sauce.
- Use light coconut milk for a lower-fat option, but keep in mind the sauce may be less creamy.
variation
You can easily customize this recipe by adding vegetables like bell peppers, spinach, or zucchini to the dish for added nutrition. Additionally, you can swap the chicken for shrimp or tofu for different protein options.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking.
2. What can I serve with Brazilian Coconut Chicken?
It pairs well with steamed rice, quinoa, or even a fresh green salad.
3. How can I make this dish vegetarian?
You can substitute the chicken with firm tofu or chickpeas and follow the same cooking instructions.
Brazilian Coconut Chicken
Ingredients
Main ingredients
- 1.5 lbs 1.5 lbs (680 g) chicken breast, cut into cubes
- 2 tablespoons 2 tablespoons olive oil
- 1 medium 1 medium onion, chopped
- 3 cloves 3 cloves garlic, minced
- 1 teaspoon 1 teaspoon ground cumin
- 1 teaspoon 1 teaspoon paprika
- 1/2 teaspoon 1/2 teaspoon cayenne pepper (optional, for heat) Add more for extra spice.
- Salt and pepper, to taste
- 1 14-ounce 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon 1 tablespoon lime juice
- 1/4 cup 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Method
Preparation
- 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.
Serving
- Serve hot over steamed rice, garnished with extra cilantro.