why make this recipe
Brazilian Coconut Chicken is a delightful dish that brings a taste of Brazil to your kitchen. The combination of tender chicken, creamy coconut milk, and savory spices creates a rich and comforting meal. This dish is not only delicious but also easy to prepare, making it perfect for weeknight dinners or special occasions. Plus, serving it over rice makes it filling and satisfying.
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:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once hot, add the chopped onion and sauté for about 3 to 4 minutes until translucent.
- Add minced garlic, ground cumin, paprika, and optional cayenne pepper. Cook for one minute until fragrant.
- Add the chicken cubes and cook for about 5 to 7 minutes until browned on all sides. Stir occasionally.
- Season with salt and pepper to taste.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the drained diced tomatoes and lime juice; stir to combine.
- Lower the heat and let simmer for 15 to 20 minutes, stirring occasionally.
- Stir in chopped cilantro and adjust seasoning if needed.
- Serve the Brazilian Coconut Chicken hot over steamed rice, garnished with extra cilantro.
how to serve Brazilian Coconut Chicken
Brazilian Coconut Chicken is best served hot over a bed of steamed rice. You can sprinkle some extra chopped cilantro on top for a fresh touch. The creamy sauce pairs perfectly with the rice, allowing you to enjoy every bit of flavor.
how to store Brazilian Coconut Chicken
To store leftovers, let the Brazilian Coconut Chicken cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Brazilian Coconut Chicken
- Use fresh chicken for the best flavor and texture.
- Adjust the level of spices according to your heat preference; skip cayenne for a milder dish.
- You can add vegetables like bell peppers or spinach to increase the nutritional value and color.
variation
For a vegetarian option, replace the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. You can still keep the same spices and flavors for a delicious alternative.
FAQs
1. Can I use other meats instead of chicken?
Yes, you can use shrimp or pork in this recipe. Adjust cooking times accordingly.
2. Is this dish gluten-free?
Yes, Brazilian Coconut Chicken is gluten-free as all the ingredients are naturally gluten-free.
3. Can I make this dish in advance?
Absolutely! You can prepare it a day ahead, store it in the fridge, and reheat it before serving. The flavors tend to improve after a day.
Brazilian Coconut Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delightful Brazilian dish combining tender chicken and creamy coconut milk for a rich and comforting meal.
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
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chopped onion and sauté for about 3 to 4 minutes until translucent.
- Add minced garlic, ground cumin, paprika, and optional cayenne pepper. Cook for one minute until fragrant.
- Add the chicken cubes and cook for about 5 to 7 minutes until browned on all sides. Stir occasionally.
- Season with salt and pepper to taste.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the drained diced tomatoes and lime juice; stir to combine.
- Lower the heat and let simmer for 15 to 20 minutes, stirring occasionally.
- Stir in chopped cilantro and adjust seasoning if needed.
- Serve hot over steamed rice, garnished with extra cilantro.
Notes
Use fresh chicken for best flavor. Adjust spice levels according to your heat preference. Consider adding vegetables to enhance the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Brazilian, Coconut Chicken, Easy Recipe, Dinner, Gluten-Free
