Brazilian Coconut Chicken (Print Version)

Tender chicken in creamy coconut sauce with lime and spices

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds), 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, finely chopped (optional)
06 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, zest and juice

→ Liquids & Dairy Alternatives

08 - 1 can (13.5 ounces) 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 freshly ground black pepper to taste

# Steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 4-5 minutes until golden brown on all sides. Remove chicken from pan and set aside on a plate.
02 - In the same skillet, add chopped onion and sliced red bell pepper. Cook for 3-4 minutes until vegetables begin to soften and onions turn translucent.
03 - Stir in minced garlic, green chili (if using), ground cumin, paprika, and coriander. Sauté for 1 minute until spices become fragrant, being careful not to burn the garlic.
04 - Return seared chicken to the pan. Pour in coconut milk and season with salt and pepper. Bring mixture to a gentle simmer, then reduce heat to low.
05 - Cook for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly. Internal temperature should reach 165°F.
06 - Stir in lime zest, fresh lime juice, and chopped cilantro. Taste and adjust seasoning if needed.
07 - Serve immediately over steamed white rice or cassava. Garnish with additional fresh cilantro.

# Expert Tips:

01 -
  • The coconut milk creates the most velvety sauce you'll want to eat with a spoon
  • It comes together in under an hour but tastes like it simmered all day
  • The fresh lime adds this bright note that cuts through the richness perfectly
02 -
  • Don't be tempted to use light coconut milk because the sauce won't have that same velvety texture
  • Letting the sauce reduce slightly is crucial for that perfect consistency that clings to the chicken
  • The lime really needs to be fresh because bottled juice just doesn't have that same bright punch
03 -
  • Pat your chicken pieces completely dry before searing to get that beautiful golden crust
  • Let the sauce come to room temperature before refrigerating to prevent condensation from thinning it out

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