This mouthwatering Brazilian Coconut Chicken comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends!
Ingredients You’ll Need
- 1.5 lbs (680 g) Chicken Breast
- 2 Tablespoons Olive Oil
- 1 Medium Onion, Chopped
- 3 Cloves Garlic, Minced
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cayenne Pepper (Optional)
- Salt and Pepper, to Taste
- 1 14-Ounce (400 ml) Can Coconut Milk
- 1 14-Ounce (400 g) Can Diced Tomatoes, Drained
- 1 Tablespoon Lime Juice
- 1/4 Cup Fresh Cilantro, Chopped (Plus Extra for Garnish)
- Steamed Rice, for Serving
How to Make Brazilian Coconut Chicken
So, let’s get cooking! Follow these simple steps, and you’ll have dinner on the table in no time.
In a large skillet over medium-high heat, add the olive oil. Let it warm up until shimmering, this usually takes about 1-2 minutes.
Add the chopped onion, and sauté until translucent, about 3-4 minutes. The sweet smell wafting up is just divine! I highly recommend scraping the yummy bits off the bottom of the pan as they build up for flavor.
Stir in the minced garlic, along with the ground cumin, paprika, and I know you’re waiting on this the cayenne pepper if you’re feeling adventurous. Cook for about 1 minute until fragrant. Oh man, your kitchen is going to feel so alive!
Next, toss in the cubed chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside.
Season the chicken with a couple pinches of salt and pepper to taste don’t skip this part, it makes a huge difference!
Pour in the coconut milk, and bring the mixture to a simmer. The creamy richness will make your heart sing, trust me!
Stir in the drained diced tomatoes and lime juice. Ooh, this is where the magic happens!
Reduce the heat to low and let it simmer gently for about 15-20 minutes. This allows that flavor to marry and deepen. You’ll know it’s done when the chicken is cooked through, and the sauce has thickened beautifully!
Stir in the chopped cilantro near the end, and taste to adjust seasoning if necessary.
Serve hot over steamed rice, garnished with extra cilantro. And voila! Dinner is served!
Why I Love This Recipe
This Brazilian Coconut Chicken is honestly one of my go-to recipes for busy weeknights! I just can’t get enough of the comforting flavors and creamy texture. My family adores it especially my picky 8-year-old, who actually asks for seconds! Plus, it’s so versatile; you can toss in any veggies you’ve got lying around, like bell peppers or spinach. The best part is that you can whip it up in no time, making it a staple in our home!
If you loved this Brazilian Coconut Chicken, be sure to check out my Witch’s Cauldron Beef Stew, my Caramelized Pulled Beef Brisket, or my Easy Chicken Rice Ball Recipe!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes. That means more time for family or whatever Netflix series you’re binge-watching!
One Pot Wonder
All the magic happens in just one skillet, making clean-up a breeze! Perfect for busy weeknights when you just want to enjoy your meal without a pile of dishes staring you down afterward.
Crowd-Pleaser
The whole family will love it! I mean, who can resist a dish like this with creamy coconut goodness? Serve it to guests, and they’ll be begging for the recipe!
Customizable
You can throw in whatever ingredients you have, making this dish suitable for using up those odds and ends at the back of your fridge. Swap out chicken for shrimp, use whatever veggies you have, or even go the vegetarian route with chickpeas!
Comfort Food
With loads of flavor and a creamy texture, it’s total comfort food in my book. Perfect for those chilly evenings when you crave something warm and satisfying!
Serving and Storage Tips
Serving Suggestions
I love serving this Brazilian Coconut Chicken over a bed of fluffy steamed rice, but it works great with quinoa, or even in tortillas for an exciting twist! A sprinkle of fresh lime on top brings everything together even more.
Storage
This dish keeps well in the fridge for about 3-4 days. Simply store in an airtight container to maintain freshness!
Reheating Instructions
Reheat leftovers on the stove over medium heat until warmed through. You can add a splash more coconut milk if it needs a little moisture!
Freezer Friendly
Yes, you can freeze this dish! Just let it cool completely and transfer it into a freezer-safe container. It should be good for about 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat as instructed above.
Conclusion
This Brazilian Coconut Chicken is my absolute favorite for a quick weeknight meal that steals the show every time! The creamy, coconutty goodness filled with spices and loads of flavor makes it a comfort food classic that your family will love. Plus, it’s versatile enough to work with whatever you have on hand. So grab your ingredients and let’s get cooking! Happy eating, friends!
And there you have it! A warm, inviting blog post celebrating the delightful world of Brazilian Coconut Chicken, filled with friendly chatter and helpful hints along the way.
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Brazilian Coconut Chicken
Ingredients
Method
- In a large skillet over medium-high heat, add the olive oil. Let it warm up until shimmering, about 1-2 minutes.
- Add the chopped onion, and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for about 1 minute until fragrant.
- Toss in the cubed chicken. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro near the end, and taste to adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.