A creamy and aromatic Brazilian chicken stew made with coconut milk, bell peppers, tomatoes, and lime. Dairy-free and full of flavor.
Ingredients
- 1.5 lbs chicken thighs, cubed
- 1 can coconut milk (full fat, 14oz)
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 can diced tomatoes (14oz) or 2 fresh chopped
- 3 cloves garlic, minced
- 2 tbsp lime juice
- 1 tsp turmeric powder
- 1 tsp cumin
- 1/2 cup fresh cilantro, chopped
Instructions
- Season chicken cubes with salt, pepper, cumin, and turmeric.
- Heat oil in a large pot. Brown chicken on all sides. Remove and set aside.
- In the same pot, sauté onion and bell pepper until soft. Add garlic and cook 1 minute.
- Return chicken to the pot. Add diced tomatoes and coconut milk. Stir to combine.
- Cover and simmer on low for 15-20 minutes until chicken is tender and sauce thickens.
- Stir in fresh lime juice and cilantro. Adjust salt to taste.
- Serve hot over white rice.