Description
A savory Brazilian delight featuring tender chicken in a creamy coconut sauce, enhanced by vibrant spices and fresh lime.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 red or yellow bell pepper, sliced
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon chili powder (optional)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- Prepare the chicken: Pat the chicken dry and cut into bite-sized pieces. Season with salt, pepper, smoked paprika, cumin, and red pepper flakes. Let rest for about 10 minutes.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for about 5 minutes per side until golden. Remove and set aside.
- Sauté the vegetables: In the same skillet, add onion, garlic, and ginger. Sauté for about 3 minutes until fragrant. Add bell pepper and cook until tender.
- Create the sauce: Pour in coconut milk and diced tomatoes, then add turmeric, coriander, and optional chili powder. Let simmer gently until thickened.
- Combine and simmer: Return chicken to the skillet, coating in sauce. Simmer for another 10 minutes to absorb flavors.
- Finish with fresh lime juice and cilantro. Serve immediately for a vibrant meal.
Notes
Make ahead and store in an airtight container for deeper flavors. Great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 463
- Sugar: 5g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg