Brazilian Coconut Chicken (Printable)

Creamy coconut chicken with lime, cilantro, and warming spices

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken breasts (approximately 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, finely chopped (optional)
06 - 2 tablespoons fresh cilantro, chopped, plus extra for garnish
07 - 1 lime, zest and juice

→ Liquids & Dairy Alternatives

08 - 1 can (13.5 ounces) 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 freshly ground black pepper to taste

# Steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 4-5 minutes until golden brown on all sides. Remove chicken from pan and set aside.
02 - In the same skillet, add chopped onion and sliced bell pepper. Cook for 3-4 minutes until softened and beginning to caramelize.
03 - Stir in minced garlic, green chili (if using), ground cumin, paprika, and coriander. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
04 - Return seared chicken to the pan. Pour in coconut milk and season with salt and pepper. Bring mixture to a gentle simmer, then reduce heat to low.
05 - Cook for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened slightly. Internal temperature should reach 165°F.
06 - Stir in lime zest, fresh lime juice, and chopped cilantro. Taste and adjust seasoning if needed.
07 - Serve hot, garnished with additional fresh cilantro. Accompany with steamed white rice or cassava.

# Expert Advice:

01 -
  • The sauce is so good you will want to drink it straight from the bowl
  • Everything cooks in one pan which means minimal cleanup and maximum flavor
02 -
  • The sauce will continue to thicken as it cools so remove from heat while still slightly loose
  • Marinating the chicken in half the spices for 30 minutes makes a huge difference in flavor
03 -
  • Chicken thighs stay more tender than breasts if you have the extra time to debone them
  • Let the pan get properly hot before adding chicken to get that golden sear

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