Ingredients
Scale
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a subtle kick)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth (low sodium)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces generously with salt and black pepper. Add chicken to the skillet and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside on a plate.
- Add the finely chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Stir in the minced garlic, diced red bell pepper, and green bell pepper. Sauté for another 5-7 minutes, until the vegetables are tender-crisp and fragrant.
- Stir in the ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Pour in the undrained diced tomatoes, full-fat coconut milk, and low-sodium chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
- Return the browned chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through, tender, and the sauce has thickened slightly.
- Stir in the fresh lime juice and chopped cilantro. Taste the sauce and adjust seasoning with additional salt and black pepper if needed.
- Serve hot, garnished with extra fresh cilantro. This vibrant dish pairs beautifully with steamed white rice or a side of farofa for an authentic Brazilian experience.
Notes
For an even richer flavor, let the chicken marinate in a bit of lime juice, salt, and pepper for 30 minutes before browning. If you prefer a thicker sauce, remove the lid during the last 10 minutes of simmering to allow more evaporation. This dish tastes even better the next day, making it perfect for meal prepping! You can also add a can of drained black beans during the last 10 minutes of cooking for added protein and fiber.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg