Name: Brazilian Coconut Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Brazilian
Ingredients: 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); 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

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why make this recipe

Brazilian Coconut Chicken is a delicious dish that combines the richness of coconut milk with tender chicken and vibrant spices. It offers a delightful blend of flavors that transport you to sunny Brazil with every bite. This recipe is simple to follow, making it perfect for beginners or anyone looking to enjoy a taste of Brazilian cuisine at home. Plus, it’s hearty and satisfying, great for family dinners or meal prep.

how to make Brazilian Coconut Chicken

Ingredients:

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:

In a large skillet, heat the olive oil over medium-high heat.
Add the onion and sauté until it turns 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 to 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 serve Brazilian Coconut Chicken

Serve Brazilian Coconut Chicken hot on a plate over a bed of steamed rice. You can also sprinkle some extra chopped cilantro on top for a fresh touch. This dish pairs well with a side of greens or a simple salad, making it a balanced meal.

how to store Brazilian Coconut Chicken

To store leftover Brazilian Coconut Chicken, let it cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the fridge before reheating.

tips to make Brazilian Coconut Chicken

For extra flavor, marinate the chicken in lime juice and spices for a few hours before cooking.
If you want more heat, add more cayenne pepper or even some chopped chili peppers.
Feel free to add vegetables like bell peppers or spinach for added nutrition and color.

variation

You can customize this recipe by using shrimp or tofu instead of chicken for a different protein option. Additionally, you can use other fresh herbs like parsley or basil in place of cilantro if you prefer.

FAQs

1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking for even cooking.

2. Is Brazilian Coconut Chicken spicy?
The dish has a mild to moderate spice level. If you want less heat, you can skip the cayenne pepper.

3. Can I make this dish in advance?
Yes, you can make this dish ahead of time. It tastes even better the next day as the flavors meld together in the fridge!