Description
A creamy and comforting dish that combines tender chicken with rich coconut and aromatic spices, perfect for family dinners or festive occasions.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp paprika
- 1/4 tsp chili flakes (or more, to taste)
- 1 tbsp dendê oil (optional, or 1 tbsp olive oil + pinch of annatto powder)
- 1 tbsp lime juice
- Salt to taste
- Pepper to taste
- Fresh cilantro, chopped, for garnish
- Fresh parsley, chopped, for garnish
- Cooked rice, for serving
Instructions
- Season the chicken pieces with salt, pepper, cumin, coriander, paprika, and chili flakes in a bowl. Toss to coat evenly.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Then, add minced garlic and chopped red bell pepper, cooking for another 3 minutes until fragrant.
- Add the seasoned chicken to the skillet and brown on all sides; it doesn’t have to be fully cooked at this point.
- Stir in diced tomatoes (with their juice), coconut milk, tomato paste, and dendê oil (if using). Bring to a gentle simmer.
- Reduce heat to low, cover, and let it simmer for 20-25 minutes until chicken is cooked through and sauce thickens slightly.
- Stir in lime juice and taste the sauce; adjust seasoning with salt and pepper. Garnish with fresh cilantro and parsley before serving hot over cooked rice.
Notes
Consider marinating the chicken for a few hours for deeper flavors. Adjust the spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg