Brazilian Coconut Chicken Flavor (Printable)

Tender chicken cooked in coconut sauce with aromatic Brazilian spices and peppers.

# What You'll 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 Make It:

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. Add garlic, red and green bell peppers, and chili pepper if using. Cook for another 3–4 minutes, stirring occasionally.
03 - Stir in diced tomato, cumin, paprika, turmeric, salt, and black pepper. Cook for 2 minutes until fragrant.
04 - 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.
05 - Stir in lime juice and half the chopped cilantro. Adjust seasoning to taste. Serve hot, garnished with remaining cilantro.

# Expert Tips:

01 -
  • The sauce is rich and creamy without any dairy making it perfect for everyone at your table
  • One pan meals that taste like they came from a restaurant are our weeknight savior
  • The leftovers somehow taste even better the next day when the flavors have had time to really get to know each other
02 -
  • Do not skip searing the chicken first because that browning creates depth of flavor you cannot get any other way
  • Full fat coconut milk is essential here since lite versions will not give you that silky restaurant quality sauce
  • The sauce will thicken as it cools so do not worry if it seems slightly thinner than you want right when you finish cooking
03 -
  • Pat your chicken dry before searing to get better browning
  • Let the coconut milk come to room temperature before adding so it does not seize up
  • Taste your sauce before serving and adjust with more lime or salt as needed

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