Brazilian Coconut Chicken
Ever dreamt of a dish that transports you straight to the beaches of Brazil with just one bite? Get ready for Brazilian Coconut Chicken—a creamy, zesty delight that’s quick to whip up in one pan! Not only does it bring tropical vibes to your dinner table, but it also wraps your taste buds in a velvety coconuty hug you won’t forget. 😍
Why Make This Recipe
Why should this Brazilian Coconut Chicken grace your dinner table? Here are a few reasons to get excited:
- Easy Cleanup: Who loves washing piles of dishes post-dinner? Not you! This one-pan wonder keeps it simple.
- Affordable Ingredients: No foie gras here! You’re working with budget-friendly ingredients that deliver big on flavor.
- Family-Friendly: Kids and adults alike will gobble it up. Who doesn’t want to hear “More, please!” from everyone around the table?
Ingredients
You don’t need fancy stuff—just these basics! Here’s what you’ll need:
- 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
Ready? Let’s get cooking! Just follow these steps:
- 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 Make Brazilian Coconut Chicken (Overview)
Making Brazilian Coconut Chicken is a breeze! Here’s the scoop:
- Sauté your aromatics until they smell divine. Seriously, waft that scent around your kitchen.
- Brown the chicken before tossing in the creamy ingredients. We’re building flavor here!
- Simmer and stir until it thickens up into a sauce that dreams are made of. Pro tip: Don’t skip toasting the garlic—it makes all the difference!
How to Serve Brazilian Coconut Chicken
This dish shines when served over fluffy, steamed rice that soaks up all that coconut goodness. Picture the bright green cilantro sprinkled on top for color, and breathe in that heavenly aroma. You might also add a squeeze of lime for a zesty pop! 🌿
How to Store Brazilian Coconut Chicken
Got leftovers? Stash this deliciousness in the fridge for up to 3 days or freeze it for up to 3 months. When you’re ready to eat it again, simply reheat in a skillet over medium heat and add a splash of water or coconut milk to loosen it up. Who said great meals can’t happen twice? 😉
Tips to Make Brazilian Coconut Chicken
Here are a few insider tricks to elevate your dish:
- Try Different Proteins: Swap chicken for shrimp or tofu for a change of pace.
- Balance the Spice: If you’re cautious about heat, start with less cayenne—just add more if you’re feeling brave!
- Fresh Herbs: Ditch the dried cilantro; fresh is where the flavor is at!
- Thicken Up: If your sauce is too thin, let it simmer a bit longer to reach the perfect consistency.
- Make it a Meal: Serve with a side of sautéed greens or a fresh salad to round out your plate!
Variation
Feeling adventurous? Try adding some mango or pineapple chunks to incorporate a sweet element to contrast with the savory chicken. You can also turn this into a vegan dish by using chickpeas or cauliflower instead of chicken and coconut cream for an extra creamy texture!
FAQs
1. Can I use frozen chicken?
Absolutely! Just ensure it’s thawed and diced before cooking for a more even cook.
2. How can I make this dish dairy-free?
Congrats, you’re in the clear! This recipe is naturally dairy-free thanks to the coconut milk.
3. Can I make it ahead of time?
For sure! Make it a day ahead, let the flavors meld in the fridge, and whip it out for an even better taste the next day!
📌 Pin this recipe for your next cozy dinner night!
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.
