Brazilian Chicken with Coconut Milk

Short Description

Brazilian Chicken with Coconut Milk is a flavorful and comforting dish made with tender chicken simmered in a rich, creamy coconut sauce infused with aromatic spices, garlic, onions, and peppers. It’s a vibrant recipe inspired by Brazilian cuisine that pairs perfectly with rice or crusty bread.

Why You’ll Love This Recipe

This dish is the perfect combination of bold and comforting. The creamy coconut milk balances beautifully with the heat of chili peppers and the brightness of lime. It’s easy to make, rich in flavor, and makes a wonderful weeknight dinner or a special occasion meal.

this Recipe

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Coconut milk
• Onion, chopped
• Bell pepper, chopped
• Garlic, minced
• Fresh ginger, grated
• Diced tomatoes (canned or fresh)
• Lime juice
• Fresh cilantro
• Olive oil
• Ground cumin
• Paprika
• Red chili flakes or fresh chili (optional)
• Salt and pepper to taste

directions

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken with salt, pepper, cumin, and paprika.
3. Sear the chicken in the hot oil until browned on both sides. Remove and set aside.
4. In the same skillet, add onions, bell pepper, garlic, and ginger. Cook until softened.
5. Stir in the diced tomatoes and chili (if using). Cook for a few minutes.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Return the chicken to the pan and simmer uncovered for 20–25 minutes, until the chicken is cooked through and the sauce has thickened.
8. Stir in lime juice and garnish with fresh cilantro before serving.

Servings and timing

This recipe serves 4 people and takes about 40 minutes total—10 minutes of prep time and 30 minutes of cooking time.

Variations

• Use chicken drumsticks or bone-in thighs for extra flavor.
• Add chopped spinach or kale toward the end for added greens.
• Swap chicken for shrimp or tofu for a pescatarian or vegetarian version.
• Add a splash of fish sauce for umami depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after a day, making great leftovers.

FAQs

Can I use light coconut milk?

Yes, but the sauce will be less creamy. Full-fat coconut milk is recommended for richness.

Is this dish spicy?

It can be! Adjust the chili flakes or omit them if you prefer a milder version.

Can I make this in advance?

Yes, it reheats well and tastes even better the next day.

What should I serve with it?

Steamed white rice, brown rice, or crusty bread are all great options.

Can I freeze this dish?

Yes, it freezes well. Store in freezer-safe containers for up to 2 months.

What other herbs can I use instead of cilantro?

Parsley or green onions are good alternatives if you don’t like cilantro.

Can I add vegetables?

Absolutely! Bell peppers, spinach, or even sweet potatoes work well.

How do I thicken the sauce?

Let it simmer uncovered longer, or stir in a cornstarch slurry if needed.

Can I make this in a slow cooker?

Yes, sear the chicken first, then cook everything on low for 4–6 hours.

What can I substitute for lime juice?

Lemon juice or a splash of white vinegar can be used in a pinch.

Conclusion

Brazilian Chicken with Coconut Milk is a deeply flavorful and satisfying dish that brings warmth and a hint of the tropics to your table. Easy to prepare and even better the next day, it’s a wonderful addition to your dinner rotation whether you’re serving family or guests.

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