Go Back

Brazilian Coconut Chicken

Tender chicken cubes simmered in a creamy coconut tomato sauce with lime, cilantro, and warming spices for an easy one-pan Brazilian dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breast cut into cubes (680 g)
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper optional, for heat
  • salt and pepper to taste
  • 1 14-ounce can coconut milk 400 ml, full-fat
  • 1 14-ounce can diced tomatoes drained (400 g)
  • 1 tbsp lime juice fresh
  • 1/4 cup fresh cilantro chopped, plus extra for garnish
  • steamed rice for serving

Equipment

  • large skillet
  • knife and cutting board
  • wooden spoon

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Pat chicken cubes dry with paper towels.
  2. Add chopped onion to the hot oil and sauté for 3-4 minutes, stirring occasionally, until translucent and beginning to soften.
  3. Stir in minced garlic, ground cumin, paprika, and cayenne pepper if using. Cook for about 1 minute, stirring constantly, until fragrant. This blooms the spices and releases their essential oils.
  4. Add chicken cubes to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. Season with salt and pepper. The chicken doesn't need to be fully cooked through at this point.
  5. Pour in coconut milk, stirring to combine and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  6. Stir in drained diced tomatoes and lime juice. Mix until well combined.
  7. Reduce heat to low and simmer gently for 15-20 minutes, uncovered, stirring occasionally. The sauce will thicken and the chicken will cook through completely to 165°F internal temperature.
  8. Stir in chopped fresh cilantro and adjust seasoning with additional salt, pepper, or lime juice if needed. Let rest off heat for 5 minutes.
  9. Serve hot over steamed rice, spooning plenty of coconut sauce over everything. Garnish with extra cilantro and lime wedges if desired.

Notes

Chicken Options: Boneless chicken thighs stay more tender and add richer flavor. Cut chicken into uniform 1.5-inch cubes for even cooking. Marinating: For extra flavor, marinate chicken in lime juice, garlic, and salt for 30 minutes before cooking. Heat Level: Skip cayenne for mild version. Add fresh jalapeño or serrano peppers for more heat. Red pepper flakes provide warmth without too much spice. Coconut Milk: Use full-fat coconut milk for creamiest sauce. Shake can well before opening. Light coconut milk creates thinner sauce. Storage: Refrigerate in airtight container for 3-4 days. Flavors improve overnight. Keep rice separate from sauce. Freezing: Freeze for 2-3 months. Thaw overnight in refrigerator. Sauce may separate slightly—stir well while reheating. Add fresh cilantro after reheating. Substitutions: Heavy cream replaces coconut milk but changes flavor. Cashew cream or oat milk work for dairy-free options.