Description
A rich and flavorful Brazilian-inspired chicken dish simmered in creamy coconut milk with tomatoes, peppers, and vibrant spices for a comforting, tropical-style meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili flakes (optional)
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook until lightly browned, then remove and set aside.
- In the same skillet, sauté onion, garlic, and bell peppers until softened.
- Stir in paprika, cumin, turmeric, and tomato paste; cook for 1 minute until fragrant.
- Add diced tomatoes and coconut milk, stirring to combine.
- Return chicken to the skillet and bring mixture to a gentle simmer.
- Cover and cook for 15–20 minutes, or until the chicken is tender and the sauce thickens.
- Stir in lime juice and chopped cilantro before serving.
- Serve over rice, quinoa, or with warm bread.
Notes
- For extra heat, add fresh chili or use hot paprika.
- Use chicken breasts if you prefer a leaner option.
- Add spinach or kale during the last 5 minutes for added nutrients.
- This dish reheats well and tastes even better the next day.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Brazilian