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Brazilian Coconut Chicken
Flona

Brazilian Coconut Chicken

This Brazilian Coconut Chicken combines tender chicken with a rich coconut milk sauce, accented by zesty lime and fresh cilantro. A tropical one-pan meal that brings the vibrant flavors of Brazil to your dinner table in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian, South American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts cut into bite-sized cubes
  • 2 tablespoons olive oil divided
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper adjust to taste
  • Salt and black pepper to taste
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 medium jalapeno pepper seeded and finely diced
  • 1 can (14 ounces) diced tomatoes drained
  • 1 can (14 ounces) full-fat coconut milk
  • 1 tablespoon fresh lime juice about half a lime
  • 1/4 cup fresh cilantro chopped, plus extra for garnish
  • Steamed white or brown rice for serving

Equipment

  • Large skillet or Dutch oven
  • Cutting board and knife
  • Mixing bowl
  • Wooden spoon

Method
 

  1. In a large bowl, mix together cumin, paprika, coriander, turmeric, cayenne pepper, salt, and black pepper. Add chicken cubes and toss to coat evenly with the spice mixture.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook for 3 minutes per side until golden brown. Transfer to a plate.
  3. Add remaining tablespoon olive oil to the same skillet. Add chopped onion and cook for 4 minutes until soft and translucent.
  4. Stir in minced garlic, grated ginger, and diced jalapeno. Cook for 1 minute, stirring constantly until fragrant.
  5. Add drained diced tomatoes and cook for 3 minutes until they begin breaking down slightly.
  6. Pour in coconut milk and stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  7. Return browned chicken and any accumulated juices to the skillet. Reduce heat to low and simmer gently for 15 to 20 minutes until chicken is cooked through and sauce has thickened.
  8. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning if needed.
  9. Serve hot over steamed rice, garnished with extra cilantro and lime wedges if desired.

Notes

  • Use full-fat coconut milk for the richest, creamiest sauce.
  • Chicken thighs can replace breasts for more tender, juicy results.
  • Adjust cayenne pepper to control heat level based on preference.
  • Add bell peppers with the onions for extra color and sweetness.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.