Description
This Brazilian Coconut Chicken recipe combines tender chicken fillets simmered in a rich and creamy coconut milk sauce infused with aromatic spices and fresh vegetables. Ready in just 40 minutes, it’s a delightful tropical dish perfect for a flavorful weeknight dinner.
Ingredients
Scale
Chicken and Main Ingredients
- 4 chicken fillets
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced
Spices and Seasonings
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the aromatics and browning the chicken.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the hot skillet and sauté until softened and fragrant, about 3-4 minutes.
- Brown the chicken: Place the chicken fillets in the skillet and cook until they are browned on both sides, approximately 4-5 minutes per side. This locks in flavor and texture.
- Add bell pepper and spices: Stir in the sliced bell pepper, paprika, and cumin evenly over the chicken to infuse the dish with smoky and warm flavors.
- Simmer in coconut milk: Pour the coconut milk into the skillet, bring the mixture to a gentle simmer, then cover the skillet and cook for 20 minutes or until the chicken is fully cooked and tender.
- Season to taste: Remove the cover and season the dish with salt and pepper to your preference, stirring gently to combine.
- Garnish and serve: Garnish the Brazilian Coconut Chicken with fresh cilantro before serving to add a bright, herbal note.
Notes
- Use chicken breasts or thighs based on preference; thighs tend to stay juicier.
- For extra spice, add a pinch of chili flakes when adding the spices.
- Serve this dish over rice to make it a filling meal.
- Leftovers store well in the refrigerator for up to 3 days.
