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Coconut Chicken Stir-Fry Recipe

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4.9 from 149 reviews

A flavorful Brazilian Coconut Chicken dish featuring tender chicken breasts simmered in creamy coconut milk with aromatic onion, garlic, and bell pepper, seasoned with paprika for a comforting and rich meal. Perfectly paired with rice for a satisfying dinner.

Ingredients

Chicken and Marinade

  • 4 chicken breasts
  • 1 can coconut milk (about 400ml)
  • 1 tablespoon paprika
  • Salt and pepper to taste

Vegetables

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced

Cooking Oils

  • 2 tablespoons olive oil

Instructions

  1. Heat the oil: In a pan over medium heat, warm 2 tablespoons of olive oil until shimmering.
  2. Sauté aromatics: Add the chopped onion and minced garlic to the pan and sauté until soft and fragrant, approximately 3-5 minutes.
  3. Brown the chicken: Place the chicken breasts in the pan and cook until browned on both sides, about 4-5 minutes per side, forming a flavorful crust.
  4. Add bell pepper and spices: Stir in the sliced bell pepper and sprinkle the paprika evenly over the chicken and vegetables.
  5. Add coconut milk and season: Pour the entire can of coconut milk over the chicken mixture, then season with salt and freshly ground black pepper to taste.
  6. Simmer the chicken: Reduce heat to low and let the mixture simmer gently for 20 minutes or until the chicken is fully cooked through and tender.
  7. Serve: Once cooked, serve the Brazilian Coconut Chicken hot over steamed rice for a complete meal.

Notes

  • For more flavor, marinate the chicken breasts in paprika, salt, and pepper for 30 minutes before cooking.
  • Use full-fat coconut milk for a richer sauce; light coconut milk will make the sauce less creamy.
  • Bell pepper can be substituted for other colorful peppers or vegetables like zucchini.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://oliviabakes.com/coconut-chicken-stir-fry-recipe/