Description
This Brazilian-inspired creamy coconut chicken is rich, comforting, and full of flavor. It’s a one-pot wonder that is perfect for a cozy dinner.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) coconut milk (full-fat for best creaminess)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ cup chopped fresh cilantro
- Juice of 1 lime
- Cooked white rice or quinoa, for serving
Instructions
- Season the chicken pieces with salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- In the same pan, add the onion and cook for 2-3 minutes until softened. Add the garlic and red bell pepper, cooking for another 2 minutes.
- Pour in the crushed tomatoes and coconut milk. Stir in the smoked paprika, cumin, and cayenne pepper. Bring to a simmer.
- Return the chicken to the pan, reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- Remove from heat and stir in the fresh cilantro and lime juice.
- Serve immediately over cooked white rice or quinoa.
Notes
For a dairy-free and gluten-free meal, this recipe is naturally free of both. Feel free to add a splash of lime juice at the end for extra brightness. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 485
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 16g
- Protein: 34g