Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (13.5 oz) of coconut milk
- 2 tablespoons olive oil or coconut oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: slices of lime for serving
Instructions
- Pat the chicken breasts dry and season with salt, pepper, paprika, cumin, and chili powder.
- Heat olive or coconut oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden; set aside and keep warm.
- Add chopped onion, garlic, and sliced red bell pepper to the same skillet. Sauté for 3-4 minutes until fragrant and softened.
- Pour in the coconut milk and stir to combine. Bring to a gentle simmer to develop the tropical coconut sauce.
- Return the seared chicken to the skillet, spoon the coconut sauce over, and simmer for 10-15 minutes until chicken is cooked through and tender.
Notes
- Use fresh garlic and high-quality coconut milk for best flavor
- Allow the chicken to sear properly without flipping too early
- Keep the heat gentle during simmering to prevent splitting
- Garnish with fresh cilantro and lime slices for an aromatic finish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Dairy
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg