Brazilian Coconut Chicken: Coconut Lime Comfort in a Skillet

This Brazilian Coconut Chicken is a quick, cozy weeknight dinner that feels a little exotic and very comforting. Tender cubes of chicken simmer in a creamy coconut-tomato sauce brightened with lime and cilantro for a lively finish. It’s simple to pull together and perfect served over steamed rice for a homey one-pan meal. If you want a similar twist on tender chicken, try our take on air fryer honey butter garlic chicken tenders for another family-friendly option.

Why This Recipe Is a Great Choice

This dish balances speed and depth of flavor, making it ideal when you want something impressive without a lot of fuss. The coconut milk gives a silky sauce that clings to each piece of chicken, while canned tomatoes add body and a hint of acidity to keep the richness lively. Ground cumin and paprika create a warm, earthy backbone, and a touch of cayenne offers optional heat for those who like a little kick. It’s also flexible: swap herbs, boost spices, or add vegetables if you’d like more color and texture. For a comforting meal that’s both familiar and a little adventurous, this recipe hits the sweet spot. If you love coconut-forward recipes, you might enjoy exploring more at this Brazilian Coconut Chicken page.

Flavor and Texture

The sauce is creamy and smooth from the coconut milk, rounded out by the chunky texture of diced tomatoes. Chicken cubes brown lightly to develop savory edges, adding contrast to the velvety sauce. Bright lime juice and chopped cilantro lift the whole dish so it never feels heavy, keeping each bite fresh. The mild spices add warmth without overpowering the natural sweetness of coconut, and the optional cayenne lets you dial the heat to taste. Served over steaming white rice, the sauce soaks into every forkful for a satisfying mouthfeel.

Ingredients

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

Step by Step Instructions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and sauté until translucent, about three to four minutes.
3. Stir in the garlic, cumin, paprika, and cayenne pepper if using, and cook for about one minute until fragrant.
4. Add the chicken cubes into the skillet and cook for five to seven minutes, stirring occasionally, until the chicken is browned on all sides.
5. Season the chicken with salt and pepper to taste.
6. Pour in the coconut milk and bring the mixture to a simmer.
7. Stir in the drained diced tomatoes and lime juice.
8. Reduce the heat to low and let it simmer gently for about fifteen to twenty minutes, until the chicken is cooked through and the sauce has thickened.
9. Stir in the chopped cilantro and adjust seasoning if necessary.
10. Serve hot over steamed rice, garnished with extra cilantro.

Tips for Best Results

Choose chicken pieces that are similar in size so they cook evenly and stay tender. Browning the chicken well adds flavor, so give each cube space in the pan instead of crowding it. If your coconut milk separates a little while simmering, stir gently and finish cooking on low heat to bring it back together. Taste and adjust salt and lime at the end to ensure the balance between creamy and bright is perfect. For extra vegetables, stir in bell peppers or spinach in the last five minutes of cooking so they remain vibrant.

Storage and Make Ahead

Allow the dish to cool to room temperature before transferring to an airtight container and refrigerating. It keeps well for up to three days and reheats gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. You can freeze leftovers in a freezer-safe container for up to three months; thaw in the fridge overnight before reheating. Prepare the aromatics and chop the cilantro ahead of time to cut down on evening prep.

Final Thought

This Brazilian Coconut Chicken is an easy way to bring bright, tropical flavors to your weeknight table. It looks lovely, tastes layered, and is forgiving enough for cooks of any skill level. Serve it with steamed rice and a sprig of cilantro for an inviting plate your family will return to again and again.

FAQ

Conclusion

For a spicy variation or inspiration for seasoning adjustments, see this take on Spicy Brazilian Coconut Chicken for extra heat and ideas.

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