Description
A delightful weeknight meal that combines chicken, coconut milk, and spices for a comforting dish served over rice.
Ingredients
Scale
- 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)
- Salt and pepper, to taste
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can diced tomatoes, drained
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Steamed rice, for serving
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onion and sauté until it’s translucent, about 3-4 minutes.
- Stir in the garlic, cumin, paprika, and cayenne pepper (if using), cooking for about 1 minute until fragrant.
- Add the chicken cubes to the skillet, cooking for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Season the chicken with salt and pepper to taste.
- Pour in the coconut milk, bringing the mixture to a simmer.
- Stir in the drained diced tomatoes and lime juice.
- Reduce the heat to low and let it simmer gently for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
- Stir in the chopped cilantro, adjusting the seasoning if needed.
- Serve hot over steamed rice, garnished with extra cilantro.
Notes
If you have sensitive eaters, feel free to skip the cayenne pepper. This recipe is also flexible with meat alternatives, such as turkey or beef, and can be easily adapted for vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Brazilian chicken, coconut milk recipe, easy weeknight dinner, family meal