Description
A delightful dish that marries tender chicken with the rich creaminess of coconut milk, enhanced by fragrant spices and fresh herbs.
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, for heat)
- 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, warm the olive oil over medium-high heat.
- Add the chopped onion and sauté until it becomes translucent, around 3-4 minutes.
- Stir in the minced garlic, cumin, paprika, and optional cayenne pepper, cooking for about 1 minute until fragrant.
- Introduce the chicken cubes to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned on all sides.
- Sprinkle salt and pepper over the chicken to taste.
- Pour in the coconut milk, bringing the mix to a gentle simmer.
- Add the drained diced tomatoes and lime juice, lower the heat, and let it simmer gently for about 15-20 minutes until the chicken is fully cooked and the sauce thickens.
- Stir in the chopped cilantro, taste, and adjust seasoning if necessary.
- Serve hot over steamed rice, garnished with extra cilantro.
Notes
Consider pairing with a fresh green salad or crispy plantains. For extra flavor, marinate the chicken in lime juice and spices for about an hour before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Brazilian, Coconut, Chicken, Easy Dinner, One-Pan Meal