Description
Brazilian Coconut Chicken is a rich, creamy, and warmly spiced dish that blends garlic, ginger, and coconut milk with tender chicken and bell peppers. Bursting with South American flavor, it’s perfect over rice with a squeeze of lime and fresh herbs.
Ingredients
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1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
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2 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 tbsp fresh ginger, minced
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1 bell pepper (red or yellow), sliced
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1 tsp paprika
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½ tsp ground coriander
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1 can (13.5 oz) coconut milk
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½ cup chicken broth
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Juice of 1 lime
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Salt and pepper to taste
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Fresh cilantro or parsley for garnish
Instructions
1️⃣ Sear the chicken: Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned on all sides (about 5–7 minutes). Remove and set aside.
2️⃣ Sauté aromatics: In the same skillet, reduce heat to medium. Add onion, garlic, and ginger; cook for 2–3 minutes until fragrant.
3️⃣ Add bell pepper and spices: Stir in bell pepper, paprika, and coriander. Cook for another 2–3 minutes until peppers begin to soften.
4️⃣ Simmer the sauce: Return chicken to the skillet. Add coconut milk and chicken broth. Stir well and bring to a simmer. Reduce heat and cook uncovered for 10–12 minutes, until chicken is fully cooked and sauce thickens slightly.
5️⃣ Finish and serve: Stir in lime juice, adjust seasoning, and remove from heat. Garnish with fresh herbs and serve over rice or with flatbread.
Notes
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Add chili flakes or hot sauce for extra heat.
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Try with shrimp instead of chicken for a seafood version.
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Great with jasmine rice or cauliflower rice for a lighter option.
- Prep Time: 15 min
- Cook Time: 25 min