Brazilian coconut chicken with lime marinates chicken chunks briefly in lime juice, sears them, then simmers everything in a coconut milk and tomato paste sauce with sautéed peppers and onion, ready in about 40 minutes. Marinating the chicken in lime juice for 15 minutes before cooking, rather than adding lime only at the end, lets the acid start tenderizing the meat while also seasoning it early.
Brazilian Coconut Chicken with Lime
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- Juice of 1 lime
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 bell pepper (red or yellow), thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp tomato paste
- 1 tbsp chopped cilantro (plus more for garnish)
- Optional: red chili flakes for heat
- Steamed rice or farofa, for serving
Instructions
- In a bowl, toss chicken with lime juice, salt, and pepper. Let marinate for 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add chicken and sear until lightly golden, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and bell pepper until softened, 4–5 minutes. Add garlic, cumin, and paprika. Cook 1 minute until fragrant.
- Stir in coconut milk and tomato paste. Return chicken to skillet and bring to a gentle simmer.
- Reduce heat and cook uncovered for 10–15 minutes, until chicken is cooked through and sauce thickens slightly.
- Stir in chopped cilantro and adjust salt to taste.
- Serve hot over rice with extra lime wedges and cilantro.
Recipe Notes
- For extra flavor, add a splash of fish sauce or soy sauce.
- Use a mix of red and yellow peppers for color.
- This dish gets even better the next day—perfect for leftovers.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 510
- Sugar
- 4g
- Sodium
- 420mg
- Fat
- 35g
- Saturated Fat
- 22g
- Unsaturated Fat
- 10g
- Trans Fat
- 0g
- Carbohydrates
- 10g
- Fiber
- 2g
- Protein
- 36g
- Cholesterol
- 120mg
Why the sauce simmers uncovered
- Searing the chicken first and setting it aside before sautéing the vegetables in the same pan lets the peppers and onion pick up the browned, lime-marinated residue the chicken left behind.
- Simmering the coconut milk sauce uncovered for 10-15 minutes lets it reduce and thicken slightly around the chicken, rather than staying thin and soupy.
How to build a coconut-lime sauce with body
- Marinate for the full 15 minutes, as the instructions specify, so the lime juice has time to season the chicken before it's seared.
- Use a mix of red and yellow peppers for color, per the recipe's own notes, if visual variety matters for serving.
Troubleshooting
The sauce is thinner than expected.
Simmer uncovered a few minutes longer, since the recipe's 10-15 minute range is a starting point and coconut milk sauces reduce at different rates depending on the pan.
The dish tastes like it needs more depth.
Add a splash of fish sauce or soy sauce, exactly as the recipe's own notes suggest, for extra savory depth beyond what the coconut milk and tomato paste provide alone.
Sauce is too thin.
simmer uncovered for a few extra minutes to reduce. Conversely, if it’s too thick, add a splash of coconut milk or chicken broth.
Refrigerate promptly and use within 3 to 4 days. Reheat gently until the chicken reaches 165°F (74°C), stirring rather than boiling so the coconut sauce stays smooth. The flavour deepens overnight.
The recipe's own notes suggest rice or farofa, with extra lime wedges and cilantro.
Frequently asked questions
Can I use chicken breasts instead of thighs for Brazilian Coconut Chicken with Lime?
Yes, but reduce cooking time by about 5 minutes to prevent drying out. Chicken breasts don’t have as much fat, so they cook faster and can become tough if overcooked.
Is this recipe spicy?
It has mild heat from the jalapeño. For a kid-friendly version, remove the seeds and membrane or omit it entirely. For more spice, add extra jalapeño or red pepper flakes.
Can I make this dish ahead of time?
Absolutely! The flavors actually improve after a day in the refrigerator. Store in an airtight container and reheat gently on the stovetop with a splash of coconut milk.
What can I substitute for coconut milk?
Heavy cream works as an alternative, though it changes the flavor profile. For a lighter option, try cashew cream, which provides similar creaminess without the coconut flavor.
How can I make this recipe dairy-free?
Good news! This Brazilian Coconut Chicken with Lime is naturally dairy-free as written, using coconut milk instead of dairy cream for its rich, velvety sauce.
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