Brazilian Coconut Chicken
A delightful dish showcasing comforting Brazilian flavors with tender chicken simmered in a rich coconut sauce, enhanced by spices, lime, and cilantro.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces Tender and juicy, forms the protein base.
- 1 tsp salt Enhances flavor.
- 1/2 tsp black pepper Adds a warm, earthy undertone.
- 1 tsp paprika Provides a hint of sweetness and vibrant color.
- 2 tbsp olive oil For sautéing.
- 1 can full-fat coconut milk (13.5 oz can) Lends a luscious creaminess.
- 1 large onion, finely chopped Enhances the aromatic base.
- 1 medium red bell pepper, chopped Adds color, sweetness, and crunch.
- 4 cloves garlic, minced For fragrance and flavor boost.
- 1/2 cup chicken broth Keeps the dish moist and flavorful.
- 2 tbsp fresh lime juice Adds brightness.
- 1/4 cup fresh cilantro, chopped Brings a fresh, herby note.
- 1/4 tsp red pepper flakes (optional) For those who enjoy a bit of heat.
Instructions
Preparation
- Pat the chicken pieces dry using paper towels. Season them with salt, black pepper, and paprika in a medium bowl.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium, add the onion and bell pepper, and cook for 5-7 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the coconut milk and optional red pepper flakes. Bring to a gentle simmer for the flavors to mingle.
- Return the chicken to the skillet and simmer for 10-15 minutes until cooked through and sauce thickens.
- Remove from heat, stir in lime juice and cilantro, and serve over steamed rice.
Notes
For best results, pat chicken dry for better searing, and do not rush cooking onions and peppers to develop sweetness. Adjust spice level to preference.