Brazilian Coconut Chicken (Printable View)

Chicken simmered in creamy coconut sauce with Brazilian spices for a flavorful, aromatic dish.

# What You 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)
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 Steps:

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 rich sauce that feels luxurious but comes together in under an hour
  • Its one of those rare dishes that tastes fancy enough for dinner guests but is forgiving enough for a Tuesday night
  • The combination of warming spices and bright lime hits every single craving spot
02 -
  • Pat the chicken dry before searing or it will steam instead of develop that gorgeous golden crust
  • Let the coconut milk come to room temperature before adding to prevent it from separating
  • Don't rush the simmer step the sauce needs time to thicken and the chicken needs to absorb all those spices
03 -
  • Use freshly squeezed lime juice only bottled stuff makes a noticeable difference
  • If the sauce is too thick, thin with broth rather than water to maintain flavor depth

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