Frango Tropical com Leite de Coco e Dendê

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of boneless, skinless chicken thighs into 1-inch pieces and marinate them with 2 tablespoons of fresh lime juice, 1 teaspoon of cumin powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper for at least 15 minutes.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot or deep skillet over medium heat, then add 1 large chopped onion and cook until softened, about 3-5 minutes.

3. 3

   Add 3 minced cloves of garlic, 1 sliced red bell pepper, and 1 sliced yellow bell pepper to the pot, cooking for another 5-7 minutes until the vegetables are slightly tender.

4. 4

   Stir in 2 chopped ripe medium tomatoes and the marinated chicken pieces, cooking for 5 minutes until the chicken is lightly seared on all sides.

5. 5

   Pour in 400 ml of full-fat coconut milk, bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, allowing the flavors to meld and the chicken to become tender.

6. 6

   Gently fold in 1 medium ripe diced mango and 1/4 cup of fresh chopped cilantro, cooking for an additional 2-3 minutes to warm through the mango and incorporate the fresh herb flavors.

7. 7

   Taste and adjust seasoning as necessary before serving this flavorful Brazilian chicken dish hot, perhaps with white rice or farofa.