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–+ servings

Brazilian Coconut Chicken

A comforting dish that blends succulent chicken with creamy coconut milk and fresh herbs, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs 1.5 lbs chicken breast, cut into cubes
  • 2 tablespoons 2 tablespoons olive oil
  • 1 medium 1 medium onion, chopped
  • 3 cloves 3 cloves garlic, minced
  • 1 teaspoon 1 teaspoon ground cumin
  • 1 teaspoon 1 teaspoon paprika
  • 1/2 teaspoon 1/2 teaspoon cayenne pepper (optional, for heat)
  • to taste Salt and pepper
  • 1 14-ounce can 1 14-ounce can coconut milk
  • 1 14-ounce can 1 14-ounce can diced tomatoes, drained
  • 1 tablespoon 1 tablespoon lime juice
  • 1/4 cup 1/4 cup fresh cilantro, chopped (plus extra for garnish)
  • Steamed rice, for serving

Method
 

Cooking Instructions
  1. In a large skillet, drizzle the olive oil and warm it over medium-high heat.
  2. Toss in the chopped onion, sautéing it for about 3-4 minutes until it’s soft and translucent.
  3. Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using) and let them mingle for about a minute.
  4. Add the chicken cubes to the skillet, browning them on all sides for about 5–7 minutes. Season with salt and pepper.
  5. Pour in the coconut milk slowly and bring to a gentle simmer.
  6. Fold in the drained tomatoes and lime juice. Reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through.
  7. Stir in the chopped cilantro, adjusting seasoning as necessary.
  8. Ladle the hot coconut chicken over steamed rice and garnish with extra cilantro.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 17gSodium: 600mgFiber: 4gSugar: 5g

Notes

Don’t rush the browning of the chicken for added depth of flavor. Fresh cilantro is recommended for best results.

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