Brazilian Coconut Chicken (Printable)

Creamy coconut milk sauce with tender chicken, lime, and warm Brazilian spices

# What You'll 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 and set aside.
02 - In the same skillet, add onion and bell pepper. Cook for 3-4 minutes until softened.
03 - Stir in garlic, chili (if using), cumin, paprika, and coriander. Sauté for 1 minute until fragrant.
04 - Return chicken to the pan, then pour in coconut milk. Season with salt and pepper. Bring to a simmer, lower heat, and cook for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly.
05 - Stir in lime zest, juice, and chopped cilantro.
06 - Serve hot, garnished with extra cilantro, alongside steamed rice or cassava.

# Expert Tips:

01 -
  • The creamy coconut sauce clings to every bite of chicken like a warm hug
  • Ready in under an hour but tastes like it simmered all day
  • That burst of fresh lime makes everything come alive
02 -
  • Marinating the chicken with half the spices and lime juice for 30 minutes before cooking transforms the dish completely
  • The sauce will continue thickening as it stands, so do not over reduce or it becomes too thick
03 -
  • Let the coconut milk come to room temperature before adding to prevent curdling
  • Fresh cilantro stems pack more flavor than the leaves, so chop them finely and add them early

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