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Brazilian Coconut Chicken

Tender chicken simmered in a rich, creamy coconut sauce with warm spices and aromatics. Comforting, flavorful, and perfect served over rice.
Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes
Servings: 4Course: Main DishCuisine: Brazilian / Latin-InspiredMethod: SimmeringDifficulty: Easy

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Ingredients Method

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs or breasts, cut into chunks
  • 2 tablespoons olive oil or coconut oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper sliced (or 1 cup chopped tomatoes)
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • Salt to taste
  • 1 can 13.5 oz full-fat coconut milk
  • ½ cup chicken broth optional, for thinner sauce
  • Fresh cilantro or parsley for garnish

Method
 

  1. Season chicken with salt, pepper, and paprika.
  2. Heat oil in a large skillet over medium heat. Sear chicken until lightly golden on both sides. Remove and set aside.
  3. In the same pan, add onion and cook until soft and translucent.
  4. Stir in garlic and cook until fragrant, about 30 seconds.
  5. Add bell pepper (or tomatoes), cumin, and remaining paprika. Stir to combine.
  6. Pour in coconut milk and chicken broth (if using), scraping up any browned bits.
  7. Return chicken to the pan. Reduce heat to low and simmer for 20–25 minutes until chicken is tender and sauce thickens slightly.
  8. Taste and adjust seasoning. Garnish with fresh herbs before serving.