Brazilian Coconut Chicken
This Brazilian Coconut Chicken is a delightful dish that balances flavors and textures seamlessly, featuring creamy coconut milk and savory spices.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 1 can coconut milk (400ml)
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Cooking Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion and garlic, and sauté until soft.
- Season chicken thighs with salt, pepper, and paprika.
- Add chicken to the pan and brown on both sides.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 25-30 minutes until chicken is cooked through.
- Garnish with fresh cilantro before serving.
Notes
Serve this coconut chicken over rice or with steamed vegetables and drizzle the creamy coconut sauce on top. Store leftovers in an airtight container in the refrigerator for up to 3 days. For extra flavor, marinate chicken in spices for a few hours before cooking. You can also add vegetables during the simmering stage or a bit of heat with jalapeño or red pepper flakes. Shrimp or tofu can be used as protein alternatives.