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Brazilian Coconut Chicken

This Brazilian Coconut Chicken features tender chicken breasts simmered in a rich, creamy coconut milk sauce with warm spices. Inspired by coconut curry and Indian butter chicken flavors, this comforting dish is perfect served with coconut rice and works beautifully as a stovetop or crockpot chicken recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, cut into chunks
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 2 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp chili flakes optional
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can 14 oz full-fat coconut milk
  • ½ cup chicken broth
  • Fresh cilantro or parsley for garnish
  • Lime wedges for serving (optional)

Method
 

  1. Sauté Aromatics
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent.
  3. Add Garlic & Spices
  4. Stir in garlic, paprika, cumin, chili flakes, salt, and black pepper. Cook for 30 seconds until fragrant.
  5. Cook Chicken
  6. Add chicken pieces to the skillet and cook until lightly browned on all sides.
  7. Simmer in Coconut Sauce
  8. Pour in coconut milk and chicken broth. Stir well, reduce heat to low, and simmer uncovered for 20–25 minutes, until chicken is tender and sauce thickens.
  9. Finish & Serve
  10. Taste and adjust seasoning. Garnish with fresh herbs and serve warm.

Notes

  • Chicken thighs can be used for extra richness.
  • For crockpot chicken, add all ingredients to the slow cooker and cook on LOW for 5–6 hours.
  • Use full-fat coconut milk for best flavor and texture.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Add a squeeze of lime before serving for brightness.