Too hot to turn on the oven? This one’s for you. This Brazilian coconut chicken brings a taste of the tropics to your kitchen. It is light, fresh, and incredibly satisfying.
You will love how the creamy sauce coats every piece of tender chicken. It feels like a vacation on a plate. Best of all, it only uses one single pan for easy cleanup.
Why You’ll Love This Recipe
This recipe is a total winner for busy summer weeknights. It is packed with lean protein to keep your family full and happy. The vibrant colors from the peppers make it look beautiful on the table.
You don’t need fancy skills to make this taste like a restaurant meal. It uses simple pantry staples like coconut milk and warm spices. Your healthy reset just got a lot more delicious and exciting.
Simple Method
Making this dish is very straightforward and fast. You simply brown the chicken and sauté the fresh vegetables. Everything simmers together in one pot to develop deep, rich flavors quickly.
Even if you are a beginner, you can master this recipe. The sauce thickens naturally as it bubbles on the stove. You will have a gorgeous dinner ready in about 40 minutes.
Ingredients You’ll Need
These fresh ingredients create a perfect balance of creamy and bright flavors.
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 2 medium tomatoes, diced
- 14 oz canned coconut milk
- 1 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
Step-by-Step
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Add chicken cubes and cook until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.
- In the same pan, add onion and bell peppers. Sauté for 4-5 minutes until softened.
- Stir in garlic, turmeric, smoked paprika, and cumin, cooking for 1 minute until fragrant.
- Add diced tomatoes and tomato paste, stirring to combine and cook for 2 minutes.
- Pour in the coconut milk and return the chicken to the pan. Bring to a gentle simmer.
- Lower heat to medium-low and simmer uncovered for 10-12 minutes until the sauce thickens and chicken is cooked through.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy white rice. The rice soaks up all that creamy coconut sauce perfectly. You can also use cauliflower rice for a lower-carb option.
Add an extra squeeze of fresh lime juice just before eating. It really makes the tropical flavors pop. Pair it with a simple green salad for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. This recipe is wonderful for meal prep lunches the next day.
To reheat, place it in a small saucepan over low heat. Add a splash of water if the sauce is too thick. Avoid the microwave if you want the chicken to stay tender.
Tips for Best Results
- Don’t skip browning the chicken first for the best flavor.
- Use full-fat coconut milk for the creamiest texture possible.
- Cut your chicken into even cubes so they cook at the same rate.
- Add a pinch of red pepper flakes if you like a little heat.
- For a summer twist, add a handful of fresh mango at the end.
- Make sure your spices are fresh for the brightest golden color.
- Stir the lime juice in last to keep the flavor bright and zingy.
Ways to Switch It Up
- Swap chicken breasts for boneless thighs for a juicier bite.
- Use shrimp instead of chicken for a faster cooking time.
- Add a handful of fresh spinach at the end for extra greens.
- Swap cilantro for fresh parsley if you prefer a milder herb.
Common Questions
Can I use light coconut milk?
Yes, you can use light coconut milk to save calories. However, the sauce will be thinner and less creamy. You might need to simmer it a bit longer to thicken.
Is this dish spicy?
No, this dish is very mild and family-friendly. The smoked paprika and cumin add warmth and depth without heat. It is perfect for kids and picky eaters.
Can I make this ahead of time?
Absolutely, the flavors actually get better the next day. Just store it properly and reheat it gently. It is a fantastic option for a stress-free dinner party.
I hope this bright and creamy chicken brings some sunshine to your dinner table. It is such a joy to cook and even better to eat. Enjoy every bite!
— Lidia
High Protein Brazilian Coconut Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 2 medium tomatoes , diced
- 14 oz canned coconut milk
- 1 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp sal t
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Add chicken cubes and cook until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.
- In the same pan, add onion and bell peppers. Sauté for 4-5 minutes until softened.
- Stir in garlic, turmeric, smoked paprika, and cumin, cooking for 1 minute until fragrant.
- Add diced tomatoes and tomato paste, stirring to combine and cook for 2 minutes.
- Pour in the coconut milk and return the chicken to the pan. Bring to a gentle simmer.
- Lower heat to medium-low and simmer uncovered for 10-12 minutes until the sauce thickens and chicken is cooked through.
- Stir in lime juice and season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
