Brazilian Coconut Chicken (Print Version)
Tender chicken in creamy coconut milk with lime and spices
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 2 cloves garlic, minced
05 - 1 green chili (optional), finely chopped
06 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, zest and juice
→ Liquids & Dairy Alternatives
08 - 1 can (13.5 oz) coconut milk
09 - 2 tablespoons vegetable oil
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - 1/2 teaspoon ground coriander
13 - Salt and pepper, to taste
# How to Make It:
01 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 4-5 minutes until golden on all sides. Remove from pan and set aside.
02 - In the same skillet, add onion and bell pepper. Cook for 3-4 minutes until softened and fragrant.
03 - Stir in garlic, chili (if using), cumin, paprika, and coriander. Sauté for 1 minute until spices become fragrant.
04 - Return chicken to the pan. Pour in coconut milk and season with salt and pepper. Bring to a simmer, then reduce heat to low.
05 - Simmer for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.
06 - Stir in lime zest, lime juice, and chopped cilantro. Remove from heat.
07 - Serve hot, garnished with additional fresh cilantro, alongside steamed rice or cassava.
# Expert Hints:
01 -
- The coconut milk creates this velvety sauce that clings perfectly to every piece of chicken
- One pan and forty five minutes is all you need for something that tastes like it took all day
02 -
- Full fat coconut milk makes a massive difference in texture and richness, light version never achieves that velvety consistency
- Letting the sauce reduce for those final few minutes is what transforms it from soup to something that clings beautifully to rice
03 -
- Pat your chicken really dry before searing, wet meat will steam instead of developing that golden crust
- Room temperature coconut milk incorporates more smoothly into the sauce