Brazilian Chicken with Coconut Milk Sauce
Immerse yourself in the vibrant flavors of Brazil with this Brazilian Chicken with Coconut Milk Sauce recipe! Tender, golden-seared chicken thighs are simmered in a luxurious, aromatic coconut milk sauce infused with warm spices like paprika, cumin, and coriander. A colorful medley of onions, garlic, bell peppers, and juicy tomatoes brings depth and brightness to the dish, while a splash of lime juice and fresh cilantro adds a zesty, refreshing finish. Perfectly paired with fluffy rice, this one-pan wonder is as comforting as it is full of tropical flair. Ready in just 50 minutes, this recipe delivers a bold, restaurant-quality dining experience right at home. Ideal for weeknight dinners or when you want to impress with a taste of Brazilian cuisine.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 item small onion, finely chopped
- 3 item garlic cloves, minced
- 1 item bell pepper (red or yellow), diced
- 2 item tomatoes, diced
- 400 ml coconut milk
- 100 ml chicken broth
- 0.5 teaspoon ground coriander
- 0.5 teaspoon ground cumin
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 4 cups cooked rice (optional, for serving)
Instructions
Season the chicken thighs with salt, pepper, and paprika. Set aside to marinate for a few minutes while preparing the other ingredients.
Heat olive oil in a large skillet or pan over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes per side, until golden brown (they don’t need to be fully cooked at this stage). Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the chopped onion. Sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and diced bell pepper. Cook for another 2 minutes, stirring frequently, until fragrant.
Add the diced tomatoes to the pan and cook for 5 minutes, allowing them to soften and break down slightly.
Pour in the coconut milk and chicken broth, stirring to combine. Add the ground coriander and cumin, and bring the mixture to a gentle simmer.
Return the chicken to the pan, ensuring the pieces are submerged in the sauce. Cover the pan and let it cook on medium-low heat for 20-25 minutes, or until the chicken is cooked through and tender.
Stir in the lime juice and fresh cilantro. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the Brazilian Chicken with Coconut Milk Sauce over cooked rice, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 42.3 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 239 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2908 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
