Brazilian Chicken with Coconut Milk
Brazilian Chicken with Coconut Milk is a creamy and aromatic tropical-inspired chicken dish.Tender chicken is simmered in a rich coconut milk sauce with vegetables and spices.Tomatoes and peppers add color, acidity, and savory depth.Fresh lime juice balances the richness of the coconut milk.Cilantro adds a bright herbal finish to the dish.Serve it with rice for an easy and satisfying Brazilian-inspired meal.
Ingredients
For the Chicken
- 1½ lb (700 g) boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon turmeric, optional
For the Coconut Sauce
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow or green bell pepper, thinly sliced
- 2 medium tomatoes, diced
- 1 can (13.5–14 oz / 400 ml) full-fat coconut milk
- ½ cup chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes, optional
- ¼ cup fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
Prepare the Chicken
- Pat the chicken dry with paper towels. Cut it into bite-sized pieces if using boneless chicken breasts or thighs.Season with salt, black pepper, paprika, cumin, and turmeric if using.
Brown the Chicken
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.Add the chicken in a single layer, working in batches if necessary. Cook for approximately 3–4 minutes per side until lightly browned.The chicken does not need to be completely cooked at this stage.Transfer it to a plate and set aside.
Cook the Aromatics
- Reduce the heat to medium.Add the chopped onion to the same pan and cook for 3–4 minutes until softened.Add the minced garlic and cook for another 30–60 seconds until fragrant.
Add Tomatoes and Seasonings
- Stir in the diced tomatoes and tomato paste.Add smoked paprika, cumin, oregano, and red pepper flakes if using.Cook for 4–5 minutes, stirring occasionally, until the tomatoes begin to break down and form a thick aromatic base.
Add Coconut Milk
- Pour in the coconut milk and chicken broth.Stir thoroughly, scraping any flavorful browned bits from the bottom of the pan.Bring the sauce to a gentle simmer.
Finish with Lime and Cilantro
- Remove the pan from the heat.Stir in fresh lime juice and chopped cilantro.Taste and adjust salt, black pepper, or chili according to your preference
Notes
- Chicken thighs: Boneless thighs stay particularly juicy and work beautifully in this recipe.
- Coconut milk: Full-fat coconut milk produces the richest sauce.
- Fresh lime: Add lime juice at the end to preserve its bright flavor.
- Heat: Red pepper flakes are optional and can be adjusted to taste.
- Vegetables: Bell peppers add sweetness, color, and texture.
- Sauce: Avoid boiling the coconut milk aggressively.
- Consistency: Simmer uncovered for a few extra minutes if you prefer a thicker sauce.
- Cilantro: Add fresh cilantro just before serving for maximum freshness.