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Description
This recipe features tender chicken cooked in a rich coconut milk sauce with Brazilian spices. It is a comforting and flavorful dish.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned on all sides. Remove chicken from skillet and set aside.
- Add onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, coconut milk, chicken broth, cumin, and turmeric. Bring the mixture to a simmer.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Stir in fresh cilantro and lime juice. Season with salt and pepper to taste.
- Serve hot, optionally with rice or crusty bread.
Notes
- For extra heat, add a pinch of red pepper flakes with the spices.
- You can use chicken breasts instead of thighs, but adjust cooking time as needed to prevent drying out.
- Fresh ginger can be added for an extra layer of flavor.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg