Description
Brazilian Chicken with Coconut Milk is a creamy and aromatic dish made with tender chicken simmered in a rich coconut milk sauce infused with garlic, onions, tomatoes, and vibrant spices—perfect served over rice.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tomatoes, chopped
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons chopped fresh cilantro (plus extra for garnish)
- Juice of 1 lime
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 3–4 minutes.
- Add garlic and red bell pepper, cooking for another 2 minutes.
- Stir in paprika, cumin, cayenne, turmeric, salt, and black pepper. Cook for 1 minute until fragrant.
- Add the chicken pieces and cook until lightly browned on all sides, about 5–6 minutes.
- Stir in the chopped tomatoes and cook until they begin to break down, about 3 minutes.
- Pour in the coconut milk, stir well, and bring to a gentle simmer.
- Cover and cook on low heat for 15–20 minutes until the chicken is tender and the sauce has thickened slightly.
- Stir in lime juice and fresh cilantro.
- Serve hot over white rice, garnished with extra cilantro.
Notes
- For a spicier version, increase cayenne or add chopped chili peppers.
- Can be made ahead and reheated—the flavors deepen over time.
- Pairs well with rice, quinoa, or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg