Savor the flavors of Spicy Brazilian Coconut Chicken with this quick tasty recipe Perfect for a delicious meal that packs a punch
Ingredients
Scale
4 pieces boneless, skinless chicken breasts
1 can (13.5 oz) coconut milk
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
1 red bell pepper, diced
1 teaspoon red chili flakes (or to taste)
1 teaspoon cumin powder
Juice of 1 lime
Salt and pepper to taste
Optional: fresh cilantro, jalapeños, vegetables like carrots or snap peas, lime wedges, chopped cilantro or parsley
Instructions
Trim any excess fat from the chicken breasts and season them with salt and pepper on both sides.
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for another minute until fragrant.
Push the sautéed aromatics to one side and add chicken breasts. Brown them on each side for about 4-5 minutes.
Add diced red bell pepper to the skillet, mixing everything together.
Sprinkle in red chili flakes and cumin powder, stirring well to coat the chicken and vegetables.
Carefully pour in the coconut milk, ensuring all chicken is submerged. Bring to a gentle simmer.
Cover the skillet and simmer for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove from heat and stir in the lime juice.
Slice the chicken and serve it on rice or with your favorite sides, garnishing with lime wedges and chopped herbs.
