Brazilian Coconut Chicken (Printable Format)

Tender chicken in a creamy coconut milk sauce with lime, spices, and fresh cilantro for a taste of Brazil.

# What You Need:

→ Meats

01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds), 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 ounces) 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 black pepper to taste

# How-To Steps:

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 chicken from pan and set aside.
02 - In the same skillet, add chopped onion and sliced bell pepper. Cook for 3-4 minutes until softened and translucent.
03 - Stir in minced garlic, green chili (if using), ground cumin, paprika, and coriander. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
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.
05 - Simmer for 15-20 minutes, stirring occasionally, until chicken is cooked through and sauce has slightly thickened.
06 - Stir in lime zest, fresh lime juice, and chopped cilantro. Taste and adjust seasoning if needed.
07 - Serve hot over steamed rice or cassava. Garnish with additional fresh cilantro for presentation.

# Expert Suggestions:

01 -
  • The sauce is impossibly creamy and rich without any dairy, making it perfect for everyone at your table
  • It comes together in under an hour but tastes like something that simmered all day long
  • The balance of bright lime against the warm spices makes every bite sing
02 -
  • Do not use light coconut milk or the sauce will never achieve that luxurious, restaurant-quality thickness
  • Marinating the chicken for 30 minutes beforehand makes a huge difference in flavor penetration
  • The sauce will continue to thicken as it stands, so remove it from heat while it still looks slightly loose
03 -
  • Pat the chicken completely dry before searing to get the best golden-brown crust
  • Use freshly ground coriander if possible, it makes a noticeable difference in the final flavor

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