Description
Experience the rich and creamy flavors of Brazilian Coconut Chicken, a comforting dish featuring tender chicken simmered in fragrant coconut milk and aromatic spices. With layers of garlic, ginger, paprika, and fresh cilantro, this recipe delivers a deliciously tropical taste perfect for any dinner.
Ingredients
Scale
Main Ingredients
- 1 kg chicken pieces
- 400 ml coconut milk
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 bell pepper, sliced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering.
- Sauté aromatics: Add the chopped onion, minced garlic, and grated ginger to the pot; sauté until fragrant and the onion becomes translucent, about 3-4 minutes.
- Brown the chicken: Place the chicken pieces in the pot and brown them on all sides for about 5-7 minutes to lock in flavor.
- Add vegetables and spices: Stir in the sliced bell pepper and 1 teaspoon of paprika; cook together for a few minutes to meld the flavors.
- Simmer with coconut milk: Pour in 400 ml of coconut milk and season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cook through: Cover the pot and let the chicken simmer for 30 minutes, or until the chicken is fully cooked and tender.
- Garnish and serve: Remove from heat, sprinkle fresh cilantro on top, and serve warm for a delicious tropical meal.
Notes
- You can use bone-in or boneless chicken pieces depending on your preference.
- For extra heat, add a pinch of cayenne pepper or chopped chili along with paprika.
- Serve with steamed rice or crusty bread to soak up the creamy sauce.
- Leftovers keep well refrigerated for up to 2 days and reheat gently on the stove.
- Fresh cilantro adds a bright, herbal contrast—feel free to substitute with parsley if unavailable.
