why make this recipe
Brazilian Coconut Chicken is a delightful dish that brings a taste of Brazil right to your kitchen. With its creamy coconut sauce and tender chicken, this meal is not only flavorful but also comforting. It’s perfect for a family dinner or a gathering with friends, and it pairs wonderfully with steamed rice. The use of coconut milk adds a rich texture and a touch of sweetness, making this dish unique and satisfying.
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 steamed rice. A sprinkle of fresh cilantro on top adds a beautiful touch. You can pair this dish with a simple salad or some steamed vegetables for a balanced meal. It’s also great for leftovers, as the flavors only get better the next day.
how to store Brazilian Coconut Chicken
If you have any leftovers, let the chicken cool completely before storing it. Place it in an airtight container and store in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before reheating.
tips to make Brazilian Coconut Chicken
- For a richer flavor, let the chicken marinate in the spices for at least 30 minutes before cooking.
- If you like your dish spicy, add more cayenne pepper or even some sliced jalapeños.
- Use fresh lime juice for a brighter flavor; the zest can also enhance the dish further.
variation
You can customize this recipe by adding other vegetables like bell peppers, peas, or spinach for extra nutrition. For a vegan version, substitute chicken with chickpeas or tofu.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just ensure it is fully thawed before cooking for even cooking.
2. Is this dish suitable for meal prep?
Absolutely! It keeps well in the fridge and is great for meal prepping. Just store it in individual containers for easy heating during the week.
3. What can I serve with Brazilian Coconut Chicken?
This dish pairs well with steamed rice, quinoa, or even flatbreads. A side salad or grilled vegetables also complements it nicely.
Brazilian Coconut Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful Brazilian dish featuring tender chicken in a creamy coconut sauce, perfect for family dinners or gatherings.
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)
- 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
Instructions
- 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.
Notes
For richer flavor, marinate chicken in spices for at least 30 minutes. Customize with additional vegetables or make a vegan version with chickpeas or tofu.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
