Description
This Brazilian Coconut Chicken recipe features tender chicken thighs simmered in a fragrant coconut milk sauce infused with fresh ginger, garlic, and lime juice. Garnished with fresh cilantro, this dish offers rich, tropical flavors perfect for a comforting yet vibrant meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs
- Salt and pepper, to taste
Sauce and Garnish
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Season the Chicken: Pat dry the chicken thighs with paper towels and season them generously with salt and pepper on all sides to enhance the flavor.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute, being careful not to burn.
- Brown the Chicken: Add the seasoned chicken thighs to the skillet. Brown each side for about 5 minutes, developing a golden crust that adds depth to the dish.
- Simmer in Sauce: Pour in the full can of coconut milk and 1 cup of low-sodium chicken broth. Stir well to combine, then reduce heat to a gentle simmer. Let the chicken cook in the sauce for about 10 minutes, allowing the flavors to meld and the chicken to cook through.
- Add Lime Juice: Just before serving, add 2 tablespoons of fresh lime juice to the skillet. Stir gently and simmer for another 2 minutes to brighten the sauce with fresh acidity.
- Serve and Garnish: Plate the chicken thighs, spoon the creamy coconut sauce over them, and garnish with freshly chopped cilantro for a burst of color and flavor.
Notes
- For best results, use boneless, skinless chicken thighs for tenderness and flavor absorption.
- Adjust seasoning with additional salt or pepper to taste after simmering.
- Serve with rice or crusty bread to soak up the delicious sauce.
- To make this dish gluten-free, ensure chicken broth is gluten-free certified.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
