Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1–2 chili peppers, chopped (adjust to taste)
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground coriander
- 1 tsp salt or to taste
- ½ tsp black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1 tbsp lime juice
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat the oil in a large skillet over medium heat. Add the onions, garlic, and ginger, and cook until fragrant. Stir in the bell peppers and chili peppers; cook until slightly softened.
- Cook the Chicken: Season the chicken with salt, cumin, paprika, and coriander. Add it to the pan and sear until golden brown on all sides.
- Simmer in Coconut Sauce: Pour in the coconut milk and diced tomatoes. Stir to combine and bring to a gentle simmer. Cook for 15 minutes, or until the chicken is tender and the sauce has thickened.
- Garnish and Serve: Add fresh lime juice and sprinkle with chopped cilantro. Serve with rice, crusty bread, or plantains.
Notes
- Adjust the number of chili peppers based on preferred heat level.
- Chicken thighs provide extra tenderness, but breasts work well too.
- This dish pairs beautifully with white rice, coconut rice, or fried plantains.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian