Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 (13.5 oz) can full-fat coconut milk
- 2 tablespoons olive oil (or *dendê* palm oil)
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 2 red jalapeños (seeded and minced, or substitute 1 habanero for extra heat)
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro (chopped, for garnish)
Instructions
- Step 1: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and minced jalapeños and sauté for 4-5 minutes until the onions are softened. Add the minced garlic and cook for 1 minute until fragrant.
- Step 2: Add the diced chicken thighs to the skillet. Season lightly with salt and pepper and sear for 5-7 minutes, turning occasionally, until the chicken pieces are lightly browned on all sides.
- Step 3: Pour the can of coconut milk and the fresh lime juice into the skillet. Stir well to scrape up any browned bits from the bottom. Bring the mixture to a gentle boil, then reduce the heat to low.
- Step 4: Cover the skillet and allow the chicken to simmer in the coconut sauce for 15-20 minutes, or until the chicken is cooked through and tender and the sauce has slightly thickened.
- Step 5: Taste the sauce and adjust seasonings (add more salt or lime juice if necessary). Remove the skillet from the heat, stir in half of the fresh cilantro, and let it rest for 5 minutes before serving over rice or farofa, garnished with the remaining cilantro.
Notes
- Store leftovers in an airtight container for up to 3 days; the sauce will thicken and separate when cooled, but stirring vigorously before reheating will restore the consistency.
- Reheat gently on the stovetop over low heat, adding a splash of water or broth if the coconut sauce has reduced too much, ensuring the chicken remains moist and tender.
- For a truly authentic Brazilian experience, serve the flavorful sauce over fluffy white rice or toasted cassava flour (farofa), and finish with a squeeze of fresh lime juice to contrast the coconut richness.
- Since the heat from the jalapeños or habanero intensifies while the chicken simmers, taste the sauce right before reducing the heat to low in Step 3, as this is your best chance to safely adjust the spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American