Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up. Finish it right before dinner. It keeps the flavor fresh and saves time later.

Is coconut milk necessary?

The coconut milk gives the dish its creamy, slightly sweet backbone. You can substitute light coconut milk for fewer calories. Regular coconut milk gives richer texture.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless thighs add more juiciness and stand up well to the simmer. Adjust cooking time slightly if they are thicker.

How do I thicken the sauce if it is too thin?

Simmer uncovered to reduce and thicken. A teaspoon of cornstarch mixed with cold water stirred in at the end also works.

Is the cayenne necessary?

No. It is optional. It gives a gentle heat. Skip it for a kid-friendly version.

Easy Brazilian Coconut Chicken in 10 Steps

Name: Brazilian Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Brazilian
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

Description

This Brazilian Coconut Chicken dish features creamy coconut, bright lime, and warm spices, perfect for a weeknight meal that feels special.

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

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Instructions

In a large skillet, heat the olive oil over medium-high heat.
Add the onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic, cumin, paprika, and cayenne pepper (if using) and cook for about 1 minute until fragrant.
Add the chicken cubes into the skillet and cook 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 and bring 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 and adjust seasoning if necessary.
Serve hot over steamed rice, garnished with extra cilantro.

Notes

For added flavor, brown the chicken well and use fresh cilantro for brightness. Reheat leftovers gently, adding a splash of water if the sauce thickens too much.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Brazilian