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
1. In a bowl, toss chicken with lime juice, salt, and pepper. Let marinate for 15 minutes.
2. 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.
3. In the same skillet, sauté onion and bell pepper until softened, 4–5 minutes. Add garlic, cumin, and paprika. Cook 1 minute until fragrant.
4. Stir in coconut milk and tomato paste. Return chicken to skillet and bring to a gentle simmer.
5. Reduce heat and cook uncovered for 10–15 minutes, until chicken is cooked through and sauce thickens slightly.
6. Stir in chopped cilantro and adjust salt to taste.
7. Serve hot over rice with extra lime wedges and cilantro.
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Skillet
- Method: Stovetop
- Cuisine: Brazilian
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
Keywords: brazilian coconut chicken, coconut lime chicken, creamy skillet chicken recipe