Brazilian Coconut Chicken (Printable Version)
Tender chicken in a creamy coconut milk sauce with lime, cumin, and paprika.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 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 (optional), finely chopped
06 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, zest and juice
→ Liquids & Dairy Alternatives
08 - 13.5 ounces (1 can) 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
# Directions:
01 - Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 4-5 minutes, until golden on all sides. Remove and set aside.
02 - In the same skillet, add the onion and bell pepper. Cook for 3-4 minutes until softened.
03 - Stir in the garlic, chili (if using), cumin, paprika, and coriander; sauté for 1 minute until fragrant.
04 - Return the chicken to the pan, then pour in the coconut milk. Season with salt and pepper. Bring to a simmer, then lower the heat and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
05 - Stir in the lime zest, juice, and chopped cilantro. Serve hot, garnished with extra cilantro, alongside steamed rice or cassava.
# Expert Advice:
01 -
- Everything happens in one pan, including the cleanup situation I definitely appreciate on weeknights
- The coconut milk creates this velvety sauce that makes even the most basic rice feel restaurant-worthy
- That lime finish at the end wakes up all the spices like nothing else Ive found
02 -
- I once tried using light coconut milk and the sauce never thickened properly, leaving me with sad soupy chicken
- Letting the spices toast in the oil for that full minute releases essential oils I didnt even know existed until I skipped it once
- The lime really must be added at the end or it loses that bright punch that makes this dish sing
03 -
- Pat your chicken dry with paper towels before searing, or you'll steam instead of golden
- Room temperature coconut milk incorporates more smoothly than cold straight from the fridge