Brazilian Coconut Chicken
Pane-Bistecca
This Brazilian coconut chicken is bursting with flavor, thanks to the marinade and cooking it in coconut milk! It’s a dish that’s especially great for large groups!
The dish is as colorful as the Rio Carnival! You could say that, but there’s something special about it! Red bell peppers, red onions, dark spices, green herbs, and white coconut milk, simmered gently until the dish turns orange-red and the chicken is white. Colorful — I’m right!
I find this dish simple and very flavorful! It’s also worth cooking in large batches so you can freeze it for later.
The dish is as colorful as the Rio Carnival! You could say that, but there’s something special about it! Red bell peppers, red onions, dark spices, green herbs, and white coconut milk, simmered gently until the dish turns orange-red and the chicken is white. Colorful — I’m right!
I find this dish simple and very flavorful! It’s also worth cooking in large batches so you can freeze it for later.
Ingredients
4 large Chicken Breasts, cut into cubes
4 Garlic cloves, chopped
2 Onion, chopped
2 red Bell Pepper, diced
800 g Pelati, (canned Tomatoes) chopped
2 cans Coconut Milk
2 tsp Paprika
½ tsp Chili
2 tsp Cumin Powder
Salt and Pepper
1 Broth Cube
1 Bay Leave
some chopped Parsley for Deco
Instructions
1
Step 1
Marinate the chicken pieces in a bowl with the garlic, chili powder, paprika, salt, and pepper for at least 30 minutes.
2
Step 2
Meanwhile, heat some oil in a shallow skillet and sauté the onions and bell peppers until soft.
3
Step 3
Add the spices and stir in the peeled and diced tomatoes. Let simmer briefly, then add the coconut milk, the bouillon cube, and the bay leaf.
4
Step 4
Add the marinated chicken and let simmer for 30–40 minutes.
5
Step 5
Thicken the sauce with cornstarch as desired. Serve with white rice.
Notes
Here are more Brazilian Dishes!
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