why make this recipe
Brazilian Coconut Chicken is a fantastic dish that combines tender chicken with creamy coconut milk and aromatic spices. It offers a delightful fusion of flavors that isn’t just delicious but also easy to prepare. Whether you’re looking for a quick weeknight meal or a special dish to impress your friends and family, this recipe checks all the boxes. Plus, it’s versatile, and you can serve it with rice, making it filling 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 generous bed of steamed rice. You can sprinkle additional fresh cilantro on top for a bright flavor and appealing presentation. This dish pairs perfectly with a simple green salad or some crusty bread to soak up the creamy sauce.
how to store Brazilian Coconut Chicken
You can store leftover Brazilian Coconut Chicken in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. If you’d like to store it longer, you can freeze it in a freezer-safe container for up to 2 months. When ready to enjoy, simply thaw in the refrigerator and reheat on the stovetop or in the microwave.
tips to make Brazilian Coconut Chicken
- For added flavor, marinate the chicken in lime juice, garlic, and spices for a few hours before cooking.
- Adjust the cayenne pepper based on your heat preference. Omit it completely for a milder dish.
- Use fresh tomatoes in place of canned diced tomatoes for a fresher taste if they are in season.
variation (if any)
You can customize this recipe by adding vegetables like bell peppers, carrots, or spinach during the cooking process. For a unique twist, you can substitute chicken with shrimp or tofu for a different protein option.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it properly before cooking for even cooking.
2. Is this dish spicy?
The dish is mildly spicy due to the cayenne pepper, which you can adjust or leave out entirely if you prefer a non-spicy version.
3. Can I make this recipe in advance?
Yes, Brazilian Coconut Chicken can be made in advance. Just refrigerate it after cooking and reheat when ready to serve.
4. What can I serve with Brazilian Coconut Chicken?
It goes great with steamed rice, but you can also serve it with quinoa, couscous, or a simple green salad.
5. How can I make it dairy-free?
This recipe is already dairy-free because it uses coconut milk instead of cream. Just ensure all other ingredients are also dairy-free.
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.