Brazilian Coconut Chicken (Printable)

Tender chicken in a rich, creamy coconut milk sauce with lime and spices

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, sliced
04 - 2 cloves garlic, minced
05 - 1 green chili (optional), finely chopped
06 - 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
07 - 1 lime, zest and juice

→ Liquids & Dairy Alternatives

08 - 1 can (13.5 oz) coconut milk
09 - 2 tablespoons vegetable oil

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - 1/2 teaspoon ground coriander
13 - Salt and pepper, to taste

# How to Make It:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sauté for 4-5 minutes until golden brown on all sides. Remove from pan and set aside.
02 - In the same skillet, add chopped onion and bell pepper slices. Cook for 3-4 minutes until softened and fragrant.
03 - Stir in minced garlic, green chili (if using), cumin, paprika, and coriander. Sauté for 1 minute until spices become fragrant, being careful not to burn them.
04 - Return seared chicken to the pan. Pour in coconut milk and season with salt and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until chicken is fully cooked through and sauce has slightly thickened.
05 - Remove from heat. Stir in fresh lime zest, lime juice, and chopped cilantro until well combined.
06 - Serve immediately over steamed white rice or cassava, garnished with additional fresh cilantro.

# Expert Hacks:

01 -
  • The sauce is velvety and rich yet surprisingly light
  • Ready in under an hour but tastes like it simmered all day
  • Perfect for feeding a crowd or enjoying as leftovers
02 -
  • Coconut milk can separate if boiled too vigorously, so keep it at a gentle simmer
  • The sauce will continue to thicken as it stands off the heat
03 -
  • Pat the chicken very dry before searing for better browning
  • Use fresh lime zest rather than bottled juice for the best flavor

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