Brazilian Coconut Chicken
A comforting dish infused with tropical flavors featuring tender chicken simmered in a rich coconut milk sauce.
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces Approximately 680 g
- 1 tsp salt
- ½ tsp black pepper
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can coconut milk (14 oz or 400 ml)
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup baby spinach
- Juice of 1 lime
- Optional fresh cilantro, chopped, for garnish
Instructions
Preparation
- Begin by seasoning the chicken pieces with salt and black pepper. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and sear them for about 5–7 minutes until browned.
- Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and garlic. Sauté for about 3 minutes until the onion is translucent.
- Stir in the ground cumin and ground coriander, allowing them to bloom for 1–2 minutes.
- Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil.
- Reduce the heat to a simmer and return the chicken to the skillet. Cook for an additional 15 minutes.
- Add the sliced bell pepper and baby spinach to the sauce, stirring gently.
- Just before serving, squeeze in the lime juice and mix well. Adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro, alongside rice to soak up the sauce.
Notes
For extra heat, add diced jalapeño or red pepper flakes. Boneless skinless chicken breasts can replace thighs. This dish can be made ahead of time; flavors deepen as it sits.