Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, sliced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust for heat level)
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Squeeze of lime (optional)
Instructions
- Cut the chicken into bite-sized pieces and season with salt, black pepper, smoked paprika, cumin, chili powder, and cayenne pepper. Set aside to let the flavors meld.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant—about 3-4 minutes.
- Add the seasoned chicken to the skillet and cook until browned on all sides, approximately 5-7 minutes. Ensure the chicken is cooked through.
- Stir in the sliced red bell pepper and pour in the coconut milk. Bring the mixture to a simmer, reduce heat, and let it cook for 10-15 minutes until the sauce thickens slightly.
- Adjust seasoning as needed, add a squeeze of lime if desired, and garnish with freshly chopped cilantro for that extra burst of flavor.
Notes
- Use fresh garlic and cilantro for the best flavor.
- If you like it spicier, add extra chili powder or a dash of hot sauce.
- For a creamier sauce, stir in a spoonful of coconut cream near the end of cooking.
- Serve with a side of plantains or roasted vegetables to complete your tropical feast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg