Dinner with Coconut Milk: Brazilian Coconut Chicken
A rich and aromatic coconut chicken stew inspired by northeastern Brazil, made with garlic, peppers, spices, and creamy coconut milk. Ready in 30 minutes and full of tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- Juice of 1 lime
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1–2 tbsp oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, thinly sliced
- 1 tomato, chopped (or ½ cup crushed canned tomatoes)
- 1 tsp ground cumin
- ½ tsp turmeric
- Optional: ¼ tsp crushed red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- Fresh cilantro or parsley for garnish
Instructions
- Marinate chicken with lime juice, salt, pepper, and paprika for 15–30 minutes.
- Sear chicken in hot oil until browned. Set aside.
- In the same pan, sauté onion until soft. Add garlic, bell pepper, tomato, and spices. Cook 3 minutes.
- Return chicken to pan. Add coconut milk and simmer partially covered for 15–20 minutes.
- Taste and adjust seasoning. Garnish with herbs and serve over rice.
Notes
Use shrimp, tofu, or chickpeas for variations. Store leftovers up to 3 days in the fridge or freeze for 2 months.