Ingredients
Scale
- 1.5 lbs (700g) of boneless, skinless chicken thighs or breasts
- 1 can (13.5 oz) of coconut milk (preferably full-fat for richer flavor)
- 2 tablespoons of olive oil or palm oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 2–3 fresh red chili peppers or 1 teaspoon of red pepper flakes (adjust to spice preference)
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Optional: Lime wedges for serving
Instructions
- Cut the chicken into bite-sized pieces and season with salt, pepper, smoked paprika, and cumin. Set aside.
- Heat the olive or palm oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add the seasoned chicken to the skillet. Cook until browned on all sides, approximately 5-7 minutes.
- Stir in the sliced red bell pepper and chopped chili peppers. Continue cooking for another 2-3 minutes, allowing the flavors to meld.
- Add the coconut milk to the skillet, stirring well to combine. Bring the mixture to a gentle simmer.
- Reduce the heat and let the chicken simmer uncovered for 15-20 minutes, or until the sauce thickens and the chicken is tender. Adjust the seasoning as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For serving, pair with fluffy white rice or creamy acai polenta.
- Garnish with chopped cilantro and lime juice for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg