Description
A bold and flavorful Brazilian-inspired chicken dish simmered in a creamy, spicy coconut sauce with garlic, lime, and paprika. Perfect served over rice for a tropical, comforting meal.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 red or yellow bell pepper, sliced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh lime juice
- 2 tbsp olive oil or coconut oil
- 2 tsp paprika
- 1 tsp ground cumin
- 1/2–1 tsp red pepper flakes or 1 fresh chili, minced
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Sear chicken pieces for 2–3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté onion, garlic, and bell pepper until softened and fragrant.
- Stir in paprika, cumin, and red pepper flakes, cooking for 30 seconds to bloom the spices.
- Pour in coconut milk and lime juice, scraping up any browned bits from the bottom of the pan.
- Return chicken to the skillet. Simmer for 15–20 minutes until chicken is cooked through and sauce thickens slightly.
- Season to taste with salt and pepper. Garnish with fresh cilantro.
- Serve hot over rice.
Notes
- Thighs provide more tenderness and flavor, but breasts work well too.
- Adjust spice level with more or less chili or red pepper flakes.
- Add greens like spinach or kale at the end for extra nutrition.
- Great with shrimp instead of chicken for a faster seafood variation.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 370mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
