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Brazilian Coconut Chicken

Creamy Brazilian Coconut Chicken for Easy Comfort Meals

This Brazilian Coconut Chicken brings rich flavors to the dinner table with its creamy coconut base and zesty lime juice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breast Cut into cubes for even cooking.
  • 2 tbsp Olive Oil Substitute with vegetable oil if preferred.
For the Aromatics
  • 1 Onion Use yellow or white onion for best results.
  • 2 cloves Garlic Fresh garlic is preferred over powder for an authentic taste.
For the Seasoning
  • 1 tsp Ground Cumin Leave out if unavailable.
  • 1 tsp Paprika Use smoked paprika for additional flavor if desired.
  • 0.25 tsp Cayenne Pepper Omit for a milder dish.
  • Salt and Pepper Adjust seasoning to personal taste.
For the Sauce
  • 1 can Coconut Milk Substitute with heavy cream or almond milk for different flavors.
  • 1 can Diced Tomatoes Fresh tomatoes can be used if preferred.
  • 1 tbsp Lime Juice Use fresh lime juice for optimal flavor.
  • Cilantro Substitute with parsley if desired.
For Serving
  • 2 cups Steamed Rice Steamed jasmine or basmati rice are ideal options.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers and is hot, about 2-3 minutes.
  2. Add the chopped onion to the skillet, stirring gently. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
  3. Stir in 2 minced garlic cloves, along with 1 teaspoon of ground cumin, 1 teaspoon of paprika, and a pinch of cayenne pepper.
  4. Introduce 1 pound of cubed chicken breast into the skillet. Cook undisturbed for 1 minute before stirring occasionally for about 5-7 minutes.
  5. Sprinkle salt and pepper to taste over the chicken, ensuring even seasoning throughout.
  6. Pour in 1 can of coconut milk, stirring gently to combine all ingredients. Bring the mixture to a gentle simmer.
  7. Add 1 can of drained diced tomatoes and the juice of 1 lime. Stir well to combine, letting the mixture gently simmer for another 2 minutes.
  8. Reduce the heat to low, covering the skillet partially with a lid. Simmer for 15-20 minutes, stirring occasionally.
  9. Remove the skillet from the heat and stir in a handful of freshly chopped cilantro.
  10. Serve the Brazilian Coconut Chicken hot over fluffy steamed rice, garnished with additional cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and be cautious with cooking times to ensure the chicken remains tender.

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