Description
Brazilian Chicken with Coconut Milk is a vibrant, flavorful dish featuring tender chicken simmered in a rich coconut milk sauce with tomatoes, peppers, and aromatic spices. It’s a comforting and exotic meal perfect for any night of the week.
Ingredients
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced (red or yellow)
- 2 tomatoes, chopped
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- 1 can (13.5 oz) coconut milk
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned on all sides. Remove and set aside.
- In the same skillet, sauté the chopped onion and garlic for 2-3 minutes until fragrant and softened.
- Add the sliced bell pepper and chopped tomatoes. Cook for another 5 minutes until the vegetables soften.
- Stir in paprika, cumin, and chili flakes. Cook for 1 minute to release flavors.
- Return the chicken to the skillet and pour in the coconut milk. Stir to combine.
- Simmer uncovered for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Stir in chopped cilantro and adjust seasoning as needed.
- Serve hot with white rice and lime wedges on the side.
Notes
- For extra flavor, marinate the chicken in lime juice and garlic for 30 minutes before cooking.
- You can substitute chicken thighs with chicken breast if preferred.
- Add more chili flakes for extra heat or use a fresh chili for authentic Brazilian spice.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg