Description
A flavorful Brazilian-style chicken stew simmered in a creamy coconut milk sauce with bell peppers, tomatoes, and spices.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tomatoes, chopped
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes (optional)
- Salt and black pepper to taste
- 1 can (13.5 oz) coconut milk
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chicken, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
- In the same skillet, add the onion and garlic, sauté until fragrant and translucent.
- Add bell peppers and cook for 3-4 minutes until slightly softened.
- Stir in the tomatoes, paprika, cumin, and chili flakes; cook for another 3 minutes.
- Return the chicken to the skillet and pour in the coconut milk.
- Reduce heat to low and simmer uncovered for 20 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- Stir in lime juice and adjust seasoning if needed.
- Garnish with chopped cilantro and serve warm with rice or crusty bread.
Notes
- Chicken breast can be used, but thighs offer more flavor and tenderness.
- Add more chili flakes for extra heat if desired.
- This dish pairs wonderfully with white rice or mashed plantains.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg