Description
A rich and creamy Brazilian chicken dish cooked in coconut milk with lime and spices, served over fluffy rice.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breast (cut into cubes)
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons Olive Oil (for sautéing)
- 1 medium Onion (chopped finely)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika (sweet or smoked varieties)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 can Coconut Milk
- 1 can Diced Tomatoes (drained)
- Juice of 1 Lime (fresh is best)
- Fresh Cilantro (for garnish)
- 4 servings Steamed Rice (fluffy rice to serve)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about five minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle chicken cubes with salt, pepper, cumin, paprika, and optional cayenne. Toss to coat evenly.
- Add the seasoned chicken to the skillet, browning it on all sides, about 6-8 minutes.
- Pour in coconut milk and drained diced tomatoes, stirring to combine. Let simmer gently for 15-20 minutes.
- Stir in fresh lime juice just before serving.
- Serve over fluffy rice and garnish with fresh cilantro.
Notes
Make-ahead tips: You can prep the dish a day in advance and store it in the fridge to develop deeper flavors. Customize by adding vegetables or switching the protein to shrimp or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg