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Brazilian Coconut Chicken

A creamy, zesty delight that brings tropical vibes to your dinner table with easy cleanup and budget-friendly ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian, Tropical
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 1.5 lbs (680 g) chicken breast, cut into cubes Cut into cubes for even cooking.
  • 2 tablespoons 2 tablespoons olive oil For sautéing.
  • 1 medium 1 medium onion, chopped Chopped into small pieces.
  • 3 cloves 3 cloves garlic, minced For flavor.
  • 1 teaspoon 1 teaspoon ground cumin For spice.
  • 1 teaspoon 1 teaspoon paprika For flavor.
  • 1/2 teaspoon 1/2 teaspoon cayenne pepper (optional, for heat) Adjust based on heat preference.
  • to taste none Salt and pepper, to taste For seasoning.
  • 1 14-ounce can 1 14-ounce (400 ml) can coconut milk Provides creaminess.
  • 1 14-ounce can 1 14-ounce (400 g) can diced tomatoes, drained Add to the dish for flavor.
  • 1 tablespoon 1 tablespoon lime juice For a zesty taste.
  • 1/4 cup 1/4 cup fresh cilantro, chopped (plus extra for garnish) Fresh herbs for garnish.
  • for serving none Steamed rice Pairs perfectly with the dish.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
  4. Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
  5. Season the chicken with salt and pepper to taste.
  6. Pour in the coconut milk and bring the mixture to a simmer.
  7. Stir in the drained diced tomatoes and lime juice.
  8. 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.
  9. Stir in the chopped cilantro and adjust seasoning if necessary.
  10. Serve hot over steamed rice, garnished with extra cilantro.

Notes

For leftovers, store in the fridge for up to 3 days or freeze for up to 3 months.