Brazilian Coconut Chicken (Printable)

Tender chicken in creamy coconut milk sauce with lime and spices

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 2 cloves garlic, minced
05 - 1 green chili (optional), finely chopped
06 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, zest and juice

→ Liquids & Dairy Alternatives

08 - 13.5 oz (1 can) coconut milk
09 - 2 tablespoons vegetable oil

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - 1/2 teaspoon ground coriander
13 - Salt and pepper, to taste

# Directions:

01 - Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 4-5 minutes, until golden on all sides. Remove and set aside.
02 - In the same skillet, add the onion and bell pepper. Cook for 3-4 minutes until softened.
03 - Stir in the garlic, chili (if using), cumin, paprika, and coriander; sauté for 1 minute until fragrant.
04 - Return the chicken to the pan, then pour in the coconut milk. Season with salt and pepper. Bring to a simmer, then lower the heat and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
05 - Stir in the lime zest, juice, and chopped cilantro. Serve hot, garnished with extra cilantro, alongside steamed rice or cassava.

# Cooking Tips:

01 -
  • The coconut milk creates the most velvety sauce youll ever taste, and it naturally happens while you do almost nothing
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup
02 -
  • Coconut milk can separate if you boil it too vigorously, so keep that simmer gentle and patient
  • The sauce will thicken as it cools slightly, so dont worry if it looks a bit thin right off the stove
03 -
  • Pat the chicken pieces dry before searing for better browning and flavor development
  • Let the finished dish rest for 5 minutes before serving to let all the flavors settle

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