Looking to shake up your weeknight rotation with something exotic yet accessible? This Authentic Brazilian Coconut Chicken (often inspired by Frango com Leite de Coco) is the answer. It is a creamy, golden stew that brings the warmth of the tropics right to your dinner table. The sauce is a luxurious blend of coconut milk, tomatoes, and aromatic spices like turmeric and cumin, finished with a bright splash of lime juice.
Despite its complex flavor profile, this dish comes together in about 40 minutes using one pot. It is naturally dairy-free and gluten-free, making it a crowd-pleaser for various dietary needs. The chicken remains incredibly tender as it simmers in the rich broth, absorbing the savory and citrusy notes.
Why You’ll Love This Recipe
Exotic Comfort Food
This stew is rich and comforting without being heavy. The coconut milk provides a velvety texture that feels indulgent, while the lime keeps it fresh.
Vibrant Colors & Flavors
The turmeric gives the sauce a beautiful golden hue that looks stunning against white rice. If you enjoy flavorful chicken dishes like this, you might also love these Sticky Garlic Chicken Noodles for another savory dinner option.
Ingredients
- 1.5 lbs chicken thighs, cubed
- 1 can coconut milk (full fat)
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 can diced tomatoes (14oz)
- 3 cloves garlic, minced
- 1 tbsp lime juice
- 1 tsp turmeric
- 1 tsp cumin
Instructions
- Season chicken with salt, pepper, cumin, and turmeric.
- Brown chicken in a pot. Remove.
- Sauté onion and peppers. Add garlic.
- Add tomatoes, coconut milk, and chicken. Simmer 15-20 mins.
- Stir in lime juice and cilantro.
- Serve over rice.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Chicken thighs (boneless, skinless) are best for stewing as they stay juicy. Full-fat canned coconut milk is non-negotiable for the creamy texture. Turmeric gives the color and earthy flavor. Bell peppers and tomatoes add sweetness and acidity. Fresh lime juice and cilantro are the finishing touches that wake up the dish.
Smart Substitutions
You can use chicken breasts, but reduce the cooking time so they don’t dry out. If you like heat, add a minced jalapeno or a dash of cayenne.
Step-by-Step Instructions
Prep Phase
Cut chicken into 1-inch pieces. Season with salt, pepper, cumin, and turmeric. Dice onion, bell peppers, and tomatoes. Mince garlic.
Cooking Phase
Heat oil in a large pot. Brown the chicken pieces on all sides; remove and set aside. In the same pot, sauté onion and peppers until soft. Add garlic and cook for 1 minute. Return chicken to the pot. Add diced tomatoes and coconut milk. Stir to combine. Cover and simmer on low for 15-20 minutes until chicken is cooked through. Stir in lime juice and fresh cilantro just before serving.
Pro Tips for Perfect Results
Technique Secrets
Marinate the chicken in the dry spices while you chop the veggies. This helps the flavor penetrate the meat.
Common Mistakes to Avoid
Using “lite” coconut milk will result in a thin, watery sauce. Stick to full-fat. Also, add the lime juice at the very end—cooking citrus too long can make it bitter.
Serving Ideas & Pairings
Presentation & Plating
Serve in deep bowls over fluffy white rice or coconut rice.
Pairing Suggestions
Fried plantains are a traditional side. A simple green salad with vinaigrette also works well.
Frequently Asked Questions
Q1? Is it spicy?
No, it is mild and aromatic. You control the heat.
Q2? Can I use shrimp?
Yes! This base is very similar to a Moqueca. Add shrimp in the last 5 minutes.
Q3? How long does it keep?
3 days in the fridge. The sauce thickens when cold but loosens when heated.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 95mg |
| Sodium | 600mg |
| Carbohydrates | 12g |
| Dietary Fiber | 3g |
| Protein | 35g |
Conclusion
Authentic Brazilian Coconut Chicken is a delightful departure from ordinary chicken dinners. Creamy, zesty, and full of life.
