Description
This Spicy Brazilian Coconut Chicken is a bold and creamy one-skillet dish made with tender chicken breasts simmered in coconut milk, Brazilian spices, and a hint of lime. It’s perfect for weeknight dinners or impressing guests, with customizable spice levels and easy cleanup.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 can (14 oz) coconut milk
1/2 cup chicken broth
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder (adjust to taste)
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 tablespoon fresh cilantro, chopped
Juice of 1 lime
Instructions
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Heat olive oil in a large skillet over medium heat.
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Season chicken breasts with salt, pepper, and cumin.
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Add chicken to skillet and cook for 6–7 minutes per side, until golden and cooked through. Remove and set aside.
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In the same skillet, sauté onion, garlic, and red bell pepper for 3–4 minutes until softened.
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Add coconut milk and chicken broth, stir in paprika, chili powder, cayenne (if using), and additional salt and pepper. Bring to a simmer.
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Return chicken to the skillet, spoon sauce over top, and simmer for another 5–7 minutes.
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Remove from heat, squeeze lime juice over the dish, and garnish with chopped cilantro.
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Serve hot over rice, quinoa, or vegetables.
Notes
Swap chicken breasts with thighs for a richer flavor.
Use tofu or chickpeas for a vegetarian version.
Add jalapeños or hot sauce for extra heat.
Stir in spinach or kale for added greens.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or coconut milk.
Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Skillet
- Cuisine: Brazilian
Nutrition
- Serving Size: 4 servings
- Calories: ~350 kcal per serving
