Description
A creamy, flavorful Brazilian-style chicken simmered in coconut milk with peppers, onions, and herbs — perfect for serving with rice and a squeeze of lime.
Ingredients
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1½ lbs boneless chicken thighs or breasts, cut into chunks
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1 tbsp lime juice
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Salt and black pepper, to taste
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2 tbsp olive oil or palm oil
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1 medium onion, chopped
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4 cloves garlic, minced
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1 bell pepper, thinly sliced
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1 cup diced tomatoes
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1 tsp paprika
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½ tsp ground cumin (optional)
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¼ tsp red pepper flakes (optional)
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1 (13.5 oz) can full-fat coconut milk
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¼ cup chopped fresh cilantro
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2 tbsp chopped parsley
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More lime juice, for finishing
Instructions
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Marinate chicken with lime, salt, and pepper for 15–30 minutes.
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Sauté onion in oil until soft. Add garlic and cook 1 minute.
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Add peppers and cook 4–5 minutes. Stir in tomatoes and simmer until softened.
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Add chicken, sear briefly, then stir in paprika, cumin, and chili flakes.
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Pour in coconut milk. Simmer uncovered for 10–15 minutes until chicken is cooked and sauce thickens.
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Finish with fresh herbs and lime juice. Serve over rice.
Notes
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Swap coconut milk with coconut cream for a richer version.
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Add chili for spice or more veggies for bulk.
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Leftovers keep well for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Cuisine: Brazilian-Inspired
Nutrition
- Calories: ~380 per serving