Brazilian Coconut Chicken Dish (Printer-friendly)

Tender chicken simmered in a creamy coconut sauce with aromatic Brazilian spices for a rich main 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

# How to Prepare:

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 Advice:

01 -
  • The coconut milk creates this velvety sauce that clings to every piece of chicken, making each bite feel like a warm hug
  • It comes together in under an hour but tastes like something that simmered all afternoon
  • The spices hit that perfect balance where no single flavor overpowers the others, just this beautiful harmony
02 -
  • Once you add the coconut milk, keep the heat at a gentle simmer. Boiling hard can cause the coconut milk to separate and get grainy
  • Searing the chicken properly is not optional. Those caramelized bits are what give the final sauce its depth
  • The sauce will thicken as it cools slightly, so do not worry if it seems a bit thin in the pan
03 -
  • Pat the chicken completely dry before searing, otherwise you will boil instead of brown and miss out on all that flavor
  • Let the coconut milk come to room temperature before adding it, helping it incorporate more smoothly

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