Brazilian Coconut Chicken: A Delicious & Easy Recipe

Chicken Pot Pie Bisquick: the ultimate comfort food shortcut! Imagine sinking your fork into a warm, flaky crust, revealing a creamy, savory filling bursting with tender chicken and vegetables. Is your mouth watering yet? This isn’t just any chicken pot pie; it’s a streamlined version that brings all the classic flavors to your table with the help of a pantry staple: Bisquick.

Chicken pot pie, in its essence, is a humble dish with a rich history. Variations of savory pies have been enjoyed for centuries across different cultures, each adapting the recipe to local ingredients and tastes. The American version, often featuring chicken and vegetables in a creamy sauce, has become a beloved symbol of home-cooked goodness. It evokes memories of cozy family dinners and the comforting aroma filling the kitchen.

What makes this particular Chicken Pot Pie Bisquick recipe so irresistible? It’s the perfect marriage of convenience and deliciousness. People adore chicken pot pie for its hearty, satisfying nature. The creamy filling, the tender chicken, and the medley of vegetables create a symphony of flavors and textures that’s simply divine. But let’s be honest, making a traditional pie crust from scratch can be time-consuming. That’s where Bisquick comes to the rescue, offering a quick and easy way to achieve a perfectly golden and flaky crust without all the fuss. This recipe is perfect for busy weeknights when you crave a comforting meal but don’t have hours to spend in the kitchen. Get ready to experience the joy of homemade chicken pot pie, made easier than you ever thought possible!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 2 tbsp tomato paste
• 1 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Cooked rice, for serving
• Lime wedges, for serving

Preparing the Chicken and Aromatics:

1. First, season the chicken. In a medium bowl, toss the chicken pieces with salt, pepper, smoked paprika, cumin, and cayenne pepper (if using). Make sure the chicken is evenly coated with the spices. This step is crucial for building flavor right from the start!
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned chicken. Cook the chicken in batches, if necessary, to avoid overcrowding the pan. Overcrowding will steam the chicken instead of searing it, and we want a nice golden-brown crust. Cook for about 3-4 minutes per side, until browned. The chicken doesn’t need to be cooked through at this point, just nicely browned. Remove the chicken from the skillet and set aside.
3. Now, let’s build the flavor base. Add the chopped onion to the same skillet and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
4. Add the minced garlic and chopped red bell pepper to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.

Creating the Coconut Sauce:

1. Stir in the diced tomatoes (with their juice), coconut milk, chicken broth, tomato paste, and chopped cilantro. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits are packed with flavor and will add depth to the sauce.
2. Reduce the heat to low, cover the skillet, and simmer for 15 minutes, allowing the flavors to meld together beautifully. The sauce should thicken slightly during this time.

Combining Chicken and Sauce:

1. Return the browned chicken to the skillet with the coconut sauce. Stir to coat the chicken evenly with the sauce.
2. Cover the skillet and continue to simmer for another 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
3. Stir in the lime juice. Taste and adjust the seasoning with salt and pepper as needed. The lime juice adds a bright, tangy note that balances the richness of the coconut milk.

Serving:

1. Serve the Brazilian Coconut Chicken hot over cooked rice. Garnish with fresh cilantro and lime wedges. The rice soaks up the delicious coconut sauce perfectly!
2. For an extra touch, you can sprinkle some toasted coconut flakes on top for added texture and flavor.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit the cayenne pepper altogether. You can also add a pinch of red pepper flakes for a subtle kick.
• Vegetables: Feel free to add other vegetables to the dish, such as green beans, corn, or zucchini. Add them along with the red bell pepper for best results.
• Chicken: You can use chicken breasts instead of chicken thighs, but be careful not to overcook them, as they can become dry. Chicken thighs are more forgiving and tend to stay moist and tender.
• Coconut Milk: I highly recommend using full-fat coconut milk for the best flavor and creaminess. Light coconut milk will work, but the sauce won’t be as rich.
• Make Ahead: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen overnight. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: Brazilian Coconut Chicken freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: Serve with a side of black beans and plantains for a complete Brazilian-inspired meal.
• Herbs: While cilantro is traditional, you can also use parsley or a combination of both.
• Nuts: A sprinkle of chopped peanuts or cashews can add a nice crunch.

Nutritional Information (approximate, per serving):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: 450-550
• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 20-30g

Why This Recipe Works:

This Brazilian Coconut Chicken recipe is a winner because it’s packed with flavor, relatively easy to make, and uses readily available ingredients. The combination of aromatic vegetables, warm spices, and creamy coconut milk creates a dish that’s both comforting and exotic. The use of chicken thighs ensures that the chicken stays moist and tender, even after simmering in the sauce. The lime juice adds a bright, tangy counterpoint to the richness of the coconut milk, creating a perfectly balanced flavor profile. Plus, it’s a versatile dish that can be easily customized to your liking with different vegetables, spices, and herbs.

Troubleshooting:

• Sauce Too Thin: If the sauce is too thin after simmering, remove the lid and continue to simmer over low heat until it thickens to your desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to thicken it quickly.
• Sauce Too Thick: If the sauce becomes too thick, add a little more chicken broth or water to thin it out.
• Chicken Overcooked: To prevent the chicken from overcooking, make sure to simmer it over low heat and check its internal temperature with a meat thermometer. If the chicken is cooked through before the sauce has thickened, remove the chicken from the skillet and set it aside while the sauce continues to simmer. Then, return the chicken to the skillet just before serving.
• Flavor Too Bland: If the flavor is too bland, add more salt, pepper, or spices to taste. A squeeze of lime juice can also brighten up the flavor.

Conclusion:

This Brazilian Coconut Chicken recipe is more than just a meal; it’s a vibrant culinary journey to the heart of Brazil, right in your own kitchen! The creamy coconut milk, the fragrant spices, and the tender chicken all come together in a symphony of flavors that will tantalize your taste buds and leave you craving more. Trust me, this isn’t just another chicken dish – it’s an experience.

Why is this a must-try? Because it’s incredibly easy to make, even for beginner cooks. The ingredient list is straightforward, and the steps are simple to follow. But don’t let the simplicity fool you; the end result is a dish that tastes like it came straight from a high-end restaurant. It’s the perfect balance of comfort food and exotic flair, making it a crowd-pleaser for any occasion. Plus, it’s naturally gluten-free and can easily be adapted to be dairy-free, making it a great option for those with dietary restrictions.

But the real magic lies in the flavor. The coconut milk creates a rich and creamy sauce that’s both sweet and savory, while the spices add a warm and inviting aroma. The chicken becomes incredibly tender and juicy, soaking up all the delicious flavors of the sauce. It’s a dish that’s both satisfying and exciting, and one that you’ll want to make again and again.

Now, let’s talk serving suggestions! I personally love serving this Brazilian Coconut Chicken over a bed of fluffy white rice, which perfectly soaks up all that delicious sauce. But you could also try it with quinoa for a healthier option, or even cauliflower rice for a low-carb alternative. A side of steamed green beans or roasted broccoli would add a nice touch of freshness and balance to the meal.

Looking for variations? Feel free to experiment with different spices! A pinch of cayenne pepper would add a little heat, while a dash of smoked paprika would give it a smoky flavor. You could also add some vegetables to the dish, such as bell peppers, onions, or even some chopped tomatoes. For a richer flavor, try using full-fat coconut milk instead of light coconut milk. And if you’re feeling adventurous, you could even add some shrimp or fish to the dish for a seafood twist.

Don’t be afraid to get creative and make this recipe your own! The beauty of cooking is that there are no rules, so feel free to experiment and find what works best for you. The most important thing is to have fun and enjoy the process.

I truly believe that this Brazilian Coconut Chicken recipe is a winner. It’s easy, delicious, and versatile, and it’s sure to become a new favorite in your household. So, what are you waiting for? Grab your ingredients, put on some music, and get cooking!

I’m so excited for you to try this recipe and experience the flavors of Brazil for yourself. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your thoughts and photos in the comments below – I can’t wait to see what you create! Happy cooking!