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Brazilian Coconut Chicken

Savory Brazilian Coconut Chicken That's Super Easy to Make

Experience the warmth of Brazilian Coconut Chicken, a comforting dish filled with flavors and a creamy coconut sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Brazilian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Chicken Breast Can substitute with chicken thighs for richer flavor.
  • Salt Essential seasoning.
  • Pepper Essential seasoning.
For the Sauce
  • 2 tablespoons Olive Oil Alternative: vegetable oil for a neutral flavor.
  • 1 medium Onion Chopped; use shallots for a sharper flavor.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne Pepper Optional; can be adjusted according to taste.
  • 1 can Coconut Milk 14 oz.
  • 1 can Diced Tomatoes 14 oz, drained.
  • 1 tablespoon Lime Juice
  • 1/4 cup Fresh Cilantro Chopped plus extra for garnish.
For Serving
  • Steamed Rice Serves as a base for the coconut chicken.

Equipment

  • Large Skillet

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add one medium chopped onion. Sauté for about 3-4 minutes until it becomes translucent and fragrant.
  3. Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and optional cayenne pepper. Cook for 1 minute until aromatic.
  4. Add 1.5 lbs of chicken breast (diced into bite-sized pieces) to the skillet and cook undisturbed for 1 minute, then stir and cook for an additional 5-7 minutes until browned.
  5. Season the chicken pieces with salt and pepper to taste.
  6. Pour in 1 can (14 oz) of coconut milk, stirring to combine with the cooked chicken and bring to a gentle simmer.
  7. Stir in 1 can (14 oz, drained) of diced tomatoes and 1 tablespoon of lime juice. Allow to return to a gentle simmer.
  8. Reduce heat to low, partially cover the skillet, and let it simmer for 15-20 minutes until chicken is cooked through and sauce thickens slightly.
  9. Mix in 1/4 cup of chopped fresh cilantro and adjust seasoning as necessary.
  10. Serve the Brazilian Coconut Chicken hot over a bed of steamed rice, garnished with extra cilantro.

Nutrition

Serving: 1plateCalories: 520kcalCarbohydrates: 40gProtein: 38gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 800mgPotassium: 1000mgFiber: 2gSugar: 4gVitamin A: 250IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Ensure your skillet is hot when browning the chicken for the best results. Use fresh ingredients for maximum flavor.

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