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Brazilian Coconut Chicken

Brazilian Coconut Chicken

Tender chicken simmered in a creamy coconut milk sauce with warm Brazilian spices, ginger, and lime for a vibrant tropical dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs or breasts cut into chunks
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper adjust to taste
  • salt and black pepper to taste
  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup diced tomatoes fresh or canned
  • 14 oz full-fat coconut milk 1 can
  • 1 tablespoon lime juice
  • fresh cilantro for garnish

Equipment

  • Large skillet or deep pan
  • Mixing bowl
  • Wooden Spoon

Method
 

  1. Mix cumin, paprika, turmeric, coriander, cayenne, salt, and pepper in a bowl. Toss chicken chunks with the spice blend until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces until golden on both sides, about 6 minutes total. Remove and set aside.
  3. Lower heat to medium. Add chopped onion to the same pan and cook for 4 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  4. Add diced tomatoes and cook for 3-4 minutes until they start breaking down. Pour in coconut milk and bring to a gentle simmer.
  5. Return the chicken and any juices to the pan. Simmer uncovered for 15 minutes until the sauce thickens and chicken is cooked through.
  6. Stir in lime juice and adjust seasoning. Garnish with fresh cilantro before serving.

Notes

  • Chicken thighs stay more tender and juicy than breasts
  • Don't skip the searing step for maximum flavor
  • Full-fat coconut milk creates the richest, creamiest sauce
  • Serve over rice, quinoa, or with warm bread