Tropical Brazilian Coconut Chicken (Print-Friendly Version)

Tender chicken simmered in coconut milk with peppers, herbs, and lime for a vibrant tropical meal.

# What You'll Need:

→ Chicken

01 - 900 grams boneless, skinless chicken thighs, cut into 3.8 cm pieces
02 - 2 tablespoons fresh lime juice
03 - 1 tablespoon minced garlic (approximately 3 cloves)
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika (optional)
06 - 1 teaspoon salt, or to taste
07 - 1/2 teaspoon freshly ground black pepper

→ Stew

08 - 2 tablespoons avocado oil or neutral cooking oil
09 - 1 large yellow onion, finely chopped
10 - 4 cloves garlic, minced (about 2 tablespoons)
11 - 1 large red bell pepper, cored, seeded, diced into 1.3 cm pieces
12 - 1 large green bell pepper, cored, seeded, diced into 1.3 cm pieces
13 - 411 grams canned diced tomatoes, undrained (fire-roasted if available)
14 - 400 milliliters full-fat unsweetened coconut milk, well shaken before opening
15 - 1/4 cup (60 milliliters) chicken broth or water (optional, for sauce consistency)
16 - 1 to 2 tablespoons dendê oil (Brazilian red palm oil), optional
17 - 1/2 cup fresh cilantro, chopped
18 - 1/4 cup green onions (scallions), thinly sliced
19 - Salt and freshly ground black pepper, to taste
20 - Extra lime wedges for serving

# How to Make It:

01 - Combine chicken pieces with lime juice, minced garlic, ground cumin, smoked paprika (if using), salt, and black pepper in a bowl. Toss thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to infuse flavors and tenderize the meat.
02 - Finely chop the yellow onion. Mince the additional garlic cloves. Core, seed, and dice the red and green bell peppers into uniform 1.3 cm pieces. Set all prepped vegetables aside.
03 - Heat 2 tablespoons of oil over medium-high heat in a heavy-bottomed pot or Dutch oven. Add chicken pieces in a single layer, working in batches if needed to avoid overcrowding. Sear the chicken until golden brown on all sides, approximately 3 to 4 minutes per side. Remove and set aside.
04 - In the same pot, add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3 to 5 minutes. Add the diced bell peppers and cook for an additional 4 to 5 minutes until slightly softened.
05 - Pour in the undrained diced tomatoes and stir, cooking for 2 to 3 minutes to warm through. Add the coconut milk, mixing well to incorporate. If needed, adjust the sauce consistency with chicken broth or water. Return the seared chicken and any accumulated juices to the pot. Gently stir to combine.
06 - Reduce heat to low and cover partially. Simmer gently for 20 to 25 minutes, or until the chicken is cooked through and tender, stirring occasionally to prevent sticking.
07 - Remove from heat, stir in dendê oil if using for authentic flavor and vibrant color. Add chopped cilantro and sliced green onions, gently folding to wilt the herbs without losing their freshness. Adjust seasoning with salt, pepper, and fresh lime juice to taste. Serve hot garnished with additional herbs and lime wedges.

# Additional Tips:

01 - For optimal flavor, marinate the chicken for at least 30 minutes; longer marination will deepen the taste. The dendê oil is traditional but optional, imparting a unique earthy richness and vibrant hue.

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