Description
A delightful Brazilian dish featuring tender chicken in a rich coconut and tomato sauce, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breast, cut into cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 1 14-ounce (400 ml) can coconut milk
- 1 14-ounce (400 g) can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped onion and sauté until translucent, around 3-4 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper, cooking for about 1 minute until fragrant.
- Add the cubed chicken 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, allowing the chicken to cook through and the sauce to thicken.
- Mix in the chopped cilantro and adjust seasoning if necessary.
- Serve hot over steamed rice, garnishing with extra cilantro.
Notes
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Marinating the chicken in lime juice and spices for a couple of hours can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: coconut chicken, Brazilian recipe, comfort food, weeknight dinner, easy recipe