Brazilian Coconut Chicken Flavor (Printer-friendly)

Tender chicken with creamy coconut sauce and Brazilian spices offers a rich, aromatic dish.

# 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, for heat)
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

# Method:

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 Tips:

01 -
  • The sauce is incredibly rich and velvety, yet somehow still feels light and fresh thanks to the lime and cilantro
  • It comes together in under an hour but tastes like something you'd order at a Brazilian restaurant
  • The recipe is naturally gluten-free and dairy-free without sacrificing any of the comforting flavors
02 -
  • Don't rush the initial chicken sear, those browned bits left in the pan become part of your flavor base
  • Letting the spices cook with the tomato for a couple of minutesblooms their flavors and prevents any raw spice taste
  • The sauce will continue thickening as it stands off the heat, so don't worry if it seems slightly thin at first
03 -
  • Pat your chicken pieces completely dry before searing, this ensures you get that beautiful golden crust instead of steaming the meat
  • Use a light-colored skillet if possible, so you can see when the spices have cooked enough and haven't started to burn

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