Experience the Flavors of Rio: Brazilian Coconut Chicken Recipe
Growing up in a multicultural household, I developed a love for global cuisines, but there’s something truly special about Brazilian Coconut Chicken. The rich, creamy sauce, combined with the vibrant spices, takes me back to the sunny beaches of Rio, where the aroma of fresh ingredients wafts through the markets. Brazilian cuisine celebrates bold flavors and a rich heritage, and this dish embodies all those elements. Whenever I’m looking for a quick escape to Brazil without leaving my kitchen, I turn to this recipe. It’s not just a meal; it’s a warm hug in a bowl.
This recipe is perfect for busy parents or anyone who craves a comforting and delicious dinner without spending hours in the kitchen. With just a handful of core ingredients, you’ll create a meal that combines tender chicken, aromatic garlic, and the luscious creaminess of coconut milk, all complemented by the zest of lime and fresh cilantro. It’s a dish that satisfies both hungry bellies and adventurous palates alike.
Tools & Ingredients
Cooking Tools Needed:
- Large skillet
- Wooden spoon
- Measuring spoons
- Chopping board
- Knife
- Serving plates
Core Ingredients:
- 1.5 lbs (680 g) chicken breast, cut into cubes – Lean protein that keeps you full and satisfied.
- 2 tablespoons olive oil – A heart-healthy fat that adds flavor and moisture.
- 1 medium onion, chopped – Provides a sweet base and depth to the dish.
- 3 cloves garlic, minced – Boosts flavor and supports immunity.
- 1 teaspoon ground cumin – Adds a warm, earthy flavor.
- 1 teaspoon paprika – Introduces subtle sweetness and vibrant color.
- 1/2 teaspoon cayenne pepper (optional, for heat) – Offers a spicy kick to customize your dish.
- Salt and pepper, to taste – Enhances all the flavors.
- 1 14-ounce (400 ml) can coconut milk – Creates a creamy, luxurious sauce.
- 1 14-ounce (400 g) can diced tomatoes, drained – Adds freshness and texture.
- 1 tablespoon lime juice – Brightens the dish with acidity.
- 1/4 cup fresh cilantro, chopped (plus extra for garnish) – Contributes a burst of freshness.
- Steamed rice, for serving – A classic accompaniment that soaks up the sauce.
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, paprika, and optional cayenne pepper, cooking for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
FAQ
-
Can I freeze this recipe?
Yes! This Brazilian Coconut Chicken freezes well. Just store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. -
What can I use instead of coconut milk?
If you prefer a lighter alternative, you can use low-fat coconut milk or even regular cream, though it may alter the dessert’s tropical flavor. -
Is there a vegetarian option?
Absolutely! Substitute the chicken with firm tofu or chickpeas for a delicious vegetarian version.
Tips & Tricks
- Marinate the chicken – For an extra flavor boost, marinate the chicken in lime juice and spices for at least 30 minutes before cooking.
- Control the spice level – Adjust the cayenne pepper to your preference; you can skip it entirely for a milder dish.
- Fresh ingredients – Use fresh cilantro for garnishing right before serving to keep its vibrant flavor.
- Cooking rice – Use jasmine or basmati rice for an aromatic base that complements the tropical notes of the coconut chicken.
Enjoy this delightful meal and share the flavors of Brazil with friends and family!
Brazilian Coconut Chicken
Ingredients
- 1.5 lbs 1.5 lbs chicken breast, cut into cubes Lean protein that keeps you full and satisfied.
- 2 tablespoons olive oil A heart-healthy fat that adds flavor and moisture.
- 1 medium onion, chopped Provides a sweet base and depth to the dish.
- 3 cloves garlic, minced Boosts flavor and supports immunity.
- 1 teaspoon ground cumin Adds a warm, earthy flavor.
- 1 teaspoon paprika Introduces subtle sweetness and vibrant color.
- 1/2 teaspoon cayenne pepper (optional) Offers a spicy kick to customize your dish.
- to taste Salt and pepper Enhances all the flavors.
- 1 14-ounce can coconut milk Creates a creamy, luxurious sauce.
- 1 14-ounce can diced tomatoes, drained Adds freshness and texture.
- 1 tablespoon lime juice Brightens the dish with acidity.
- 1/4 cup fresh cilantro, chopped Contributes a burst of freshness.
- for serving Steamed rice A classic accompaniment that soaks up the sauce.
Method
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, paprika, and optional cayenne pepper, cooking for about 1 minute until fragrant.
- Add the chicken cubes into the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk and bring the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
