Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup coconut milk (full-fat for richer flavor)
- 2 tablespoons olive oil or coconut oil
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or cayenne pepper (adjust for heat preference)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by seasoning the chicken pieces with salt, pepper, smoked paprika, cumin, and chili powder. Set aside to absorb the flavors.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook until fragrant and translucent, about 2 minutes. Add the sliced bell peppers and cook until just tender.
- Return the chicken to the skillet. Pour in the coconut milk and stir well. Reduce heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
- Adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- Adjust the chili powder or cayenne to control the spiciness level.
- Serve over white rice or cauliflower rice for a complete meal.
- For extra flavor, add a splash of lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg