Spicy Brazilian Coconut Chicken
Ingredients:
1.5 lbs chicken breast, cut into bite-sized pieces
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 tsp paprika
1/2 tsp cayenne pepper (adjust for spice level)
1 tsp cumin
1/2 tsp turmeric
Salt and black pepper to taste
1 can (14 oz) diced tomatoes
1 can (13.5 oz) coconut milk
1 tbsp lime juice
1 tbsp tomato paste
1/4 cup fresh cilantro, chopped
1 tbsp hot sauce (optional, for extra heat)
Cooked rice, for serving
Directions:
Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown. Remove and set aside.
In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
Stir in paprika, cayenne pepper, cumin, and turmeric, cooking for 1 minute until fragrant.
Add diced tomatoes, tomato paste, and coconut milk, stirring to combine.
Return the chicken to the skillet, bring to a simmer, and let cook for 10-15 minutes until the sauce thickens.
Stir in lime juice, fresh cilantro, and optional hot sauce.
Serve over cooked rice and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings
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