Brazilian Coconut Chicken Flavor (Print View)
Tender chicken pieces cooked in a creamy coconut sauce with vibrant Brazilian spices and fresh herbs.
# What You'll Need:
→ Meats
01 - 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium tomato, diced
07 - 1 small chili pepper, finely chopped (optional)
08 - ¼ cup fresh cilantro, chopped
→ Liquids
09 - 1 can (13.5 oz) coconut milk, full fat preferred
10 - ¼ cup chicken broth
→ Spices & Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon ground cumin
13 - 1 teaspoon paprika
14 - ½ teaspoon ground turmeric
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
17 - Juice of 1 lime
# How to Make:
01 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and sear on all sides until golden, about 4–5 minutes. Remove chicken and set aside.
02 - In the same pan, add onions and sauté until translucent, about 3 minutes.
03 - Add garlic, red and green bell peppers, and chili pepper if using. Cook for another 3–4 minutes, stirring occasionally.
04 - Stir in diced tomato, cumin, paprika, turmeric, salt, and black pepper. Cook for 2 minutes until fragrant.
05 - Return seared chicken to the pan. Add coconut milk and chicken broth, stirring well to combine. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 15–20 minutes, until chicken is cooked through and sauce slightly thickened.
06 - Stir in lime juice and half the chopped cilantro. Adjust seasoning to taste. Serve hot, garnished with remaining cilantro.
# Expert Suggestions:
01 -
- The coconut milk creates the most velvety sauce that clings perfectly to every piece of chicken
- One-pan cooking means maximum flavor with minimal cleanup
02 -
- Do not skip searing the chicken first, as those browned bits add incredible depth to the final sauce
- The sauce will continue thickening as it stands off the heat, so dont reduce it too much
03 -
- Pat the chicken completely dry before searing to get the best golden crust
- Use freshly squeezed lime juice rather than bottled for the brightest flavor